Tuna Pasta Recipe
This tuna pasta turns a basic pantry staple into something that feels restaurant-worthy. Using the “Bistro Method”—garlic, olive oil, and lemon—you transform canned tuna into a bright, savory, satisfying meal in under 20 minutes.
Servings 4 people
Calories 460kcal
Equipment
- 1 Stockpot: To cook the pasta.
- 1 Medium Skillet: For sautéing garlic and tuna.
- 1 Pasta Fork/Tongs: To toss the pasta with the oil-based sauce.
Ingredients
- 8 oz pasta spaghetti, penne, or fusilli
- 1 can tuna drained
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 cup frozen peas
- 2 tbsp lemon juice
- Salt and black pepper
- Optional: chili flakes parsley
Instructions
- Boil pasta in salted water. Reserve ½ cup pasta water before draining.
- Heat olive oil in a pan. Add garlic and cook 30–45 seconds until fragrant.
- Add tuna and gently break it apart.
- Stir in frozen peas and cook 2–3 minutes.
- Add cooked pasta and a splash of pasta water.
- Finish with lemon juice, black pepper, and toss well before serving.
Video
Notes
DishStories Team Tip: To hit the 15-minute mark, use the "Parallel Processing" method: set your pasta water to boil first, then prepare your tuna and aromatics (garlic, lemon, or herbs) while the noodles cook.
This video is included for guidance only and should not be considered our recipe.