If you’re looking for a quick and satisfying dinner idea, this tuna pesto pasta is worth trying. It’s one of those recipes that turns simple pantry ingredients into a flavorful dish in just about 20 minutes. Perfect for busy evenings, this one pot meal is a great option for anyone searching for a reliable weeknight dinner idea.

Combining pasta with canned tuna, pesto, and a few other common ingredients, this dish brings together convenience and taste in a single pan. Whether you’re cooking for yourself, your family, or meal prepping for the week, this quick and easy pasta recipe can make things simpler in the kitchen.

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WHY TUNA PESTO PASTA WORKS FOR BUSY NIGHTS

There are several reasons why this recipe is such a go-to choice:

Quick And Easy: You can make it in 20 minutes from start to finish.
Pantry-Friendly: Most of the ingredients are probably already in your kitchen.
One Pot Meal: Fewer dishes to wash after dinner.
Family Friendly: It’s a dish that appeals to both adults and kids.
Customizable: You can adjust ingredients based on what you have or prefer.

INGREDIENTS NEEDED

Here’s what you’ll need to prepare this quick and easy tuna pesto pasta:

Pasta: Any pasta shape works. Spaghetti, penne, fusilli, or whatever is in your pantry.
Canned Tuna: Tuna packed in olive oil is best for flavor and texture. Solid tuna holds its shape better.
Olive Oil: You can use the oil from the tuna can or your own olive oil from the pantry.
Garlic: Adds a warm, aromatic flavor when sautéed.
Pesto: Store-bought or homemade pesto works well here.
Butter (optional): A small amount helps create a smooth and creamy sauce.
Lemon: A bit of lemon juice and zest brings brightness to the dish.
Salt and Pepper: Use as needed to enhance flavor.
Garnishes (optional): Grated parmesan and chopped parsley add a fresh and savory touch.

HOW TO MAKE TUNA PESTO PASTA

Follow these steps to prepare this easy pasta with canned tuna:

Step 1: Cook The Pasta
Boil a large pot of salted water and cook the pasta according to the instructions on the package. Before draining, set aside about 1 cup of the starchy pasta water.

Step 2: Sauté The Garlic
In the same pot, heat the olive oil over medium-low heat. Add the garlic and sauté for around 30 seconds or until fragrant.

Step 3: Add Pesto And Combine
Add the cooked pasta back into the pot with the pesto. Mix everything together. Slowly pour in a little of the reserved pasta water while stirring. This helps create a smooth sauce. If using butter, stir it in now so it melts into the pasta.

Step 4: Add Tuna And Lemon
Add the drained tuna along with lemon juice and zest. Gently toss everything together, trying to keep some of the tuna in larger pieces. Season with salt and pepper to taste.

Step 5: Garnish And Serve
Top the pasta with grated parmesan and parsley if desired. The dish can be served warm or cold.

CUSTOMIZATION OPTIONS

This pasta dish is easy to adapt based on your preferences or what’s in your fridge:

Creamy Version: Add a few spoonfuls of cream cheese for a richer texture.
Add Vegetables: Mix in baby spinach, arugula, or leftover grilled veggies. Pantry staples like olives, roasted red peppers, or artichoke hearts are also great.
Use Salmon: Swap the tuna for canned salmon for a slightly different flavor.
Add Some Heat: A sprinkle of red pepper flakes or chopped chili can give it a kick.
Switch Garnishes: Try fresh basil, lemon zest, or toasted breadcrumbs instead of parmesan.
Gluten-Free Option: Use gluten-free pasta.
Dairy-Free Option: Omit the butter and cheese or use dairy-free substitutes.
Try A Spice Blend: Use your favorite seasoning, such as lemon pepper or a herbed salt.
Add Beans: Stir in a can of white beans like cannellini for extra protein.

TIPS FOR SUCCESS

Here are a few helpful tips when making this quick and easy pasta recipe:

Save Your Pasta Water
Starchy pasta water is key to achieving a smooth sauce. Scoop out about one cup before draining the pasta. Add it little by little as needed.

Choose Tuna In Olive Oil
For the best flavor and texture, choose tuna packed in olive oil. It’s more moist and flavorful than tuna packed in water. You can even use the oil from the can for cooking.

Zest Before Juicing
If using fresh lemon, zest it before cutting and squeezing. This makes the process easier and prevents waste.

STORAGE AND LEFTOVERS

Refrigerate Leftovers
Store any leftover pasta in an airtight container in the refrigerator. It should keep for up to 3–4 days.

Enjoy Warm Or Cold
Leftovers can be enjoyed as a cold tuna pesto pasta salad or gently reheated on the stove with a bit of butter or pesto to refresh the sauce.

FREQUENTLY ASKED QUESTIONS

Name: Tuna Pesto Pasta
Prep time: 1 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 pound 454g spaghetti (or your favorite pasta); 1/4 cup olive oil (or use the olive oil from the tuna can for extra flavor); 4 cloves garlic (minced); 10-12 ounces 285-340g tuna packed in olive oil, drained; 3/4 cup pesto (store-bought or homemade); 2 tablespoons butter (optional, but recommended!); Zest and juice of 1 lemon (or to taste); Salt and freshly ground black pepper (to taste); For garnish: freshly grated parmesan (chopped parsley)

WHAT CAN BE SERVED WITH TUNA PESTO PASTA?

This pasta pairs well with a simple green salad, roasted vegetables, or grilled side dishes. It’s a balanced meal on its own but can be extended with sides.

CAN I USE TUNA IN WATER INSTEAD OF OIL?

Yes. While tuna in olive oil has more flavor, tuna in water can still be used. Just make sure to drain it well and consider mixing it with a bit of olive oil before adding it to the pasta.

DO I HAVE TO USE SPAGHETTI?

No. Any pasta shape you have will work fine. Penne, rotini, farfalle, or shells all hold up well in this recipe.

WHY WON’T THE PESTO MIX WITH THE PASTA?

If the pesto feels too thick or clumpy, this usually means you need more pasta water. Add it slowly while mixing until a smooth, even coating forms.

Looking for more ideas? Try these other easy and tasty meals:

Tuna Pesto Pasta

This Tuna Pesto Pasta is my go-to for a quick, flavorful dinner. The blend of savory tuna, fresh pesto, and a squeeze of lemon creates the perfect combination of flavors. I love using olive oil-packed tuna because it adds richness and helps infuse that olive oil flavor into the dish. Here's how I make it:

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Course: Main Course

Prep Time: 1

Cook Time: 15

Total Time: 20

Servings:

Calories: 515kcal

Author: Liora

Ingredients

1 pound 454g spaghetti (or your favorite pasta)
1/4 cup olive oil or use the olive oil from the tuna can for extra flavor
4 cloves garlic minced
10-12 ounces 285-340g tuna packed in olive oil, drained
3/4 cup pesto store-bought or homemade
2 tablespoons butter optional, but recommended!
Zest and juice of 1 lemon or to taste
Salt and freshly ground black pepper to taste
For garnish: freshly grated parmesan chopped parsley

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook your pasta according to the package instructions. Don’t forget to save about 1 cup of the cooking water before draining.
Sauté Garlic: In the same pot, heat the olive oil (or the oil from your tuna can) over medium-low heat. Add the minced garlic and cook until it smells amazing, about 30 seconds.
Toss with Pesto: Add your cooked pasta into the pot and pour in the pesto. Toss it all together, adding the reserved pasta water little by little until you’ve got a creamy, perfectly coated sauce. If you like it extra buttery, throw in the butter and stir it through until it melts.
Add the Tuna: Gently fold in the tuna along with the lemon zest and juice. I like to keep some tuna chunks intact for texture, so be careful not to over-mix.
Season to Taste: Season with plenty of salt and freshly ground black pepper. Don’t be shy with it — this pasta loves a little seasoning!
Serve and Enjoy: For that finishing touch, top it with some freshly grated parmesan and a sprinkle of fresh parsley. Trust me, it’s the perfect way to elevate this dish!

Notes

Tuna: I always use high-quality olive oil-packed tuna for this recipe. It gives the pasta a wonderful depth of flavor, and you can even use some of the olive oil to cook the garlic. If you only have water-packed tuna, just drain it well and mix it with a bit of olive oil before adding it to the pasta.
Pesto: Homemade pesto (like my favorite pistachio pesto) makes this dish extra special, but store-bought works just fine if you’re in a pinch.
Butter: It’s optional, but I love adding butter for an extra creamy touch. It really helps create a luscious sauce that coats every noodle.
Don’t Forget the Pasta Water: It’s a game-changer! Keep a cup nearby while you cook to remind yourself to save that starchy water. Add a little at a time to loosen up the pesto and get a smooth, saucy texture.
Lemon Zest Tip: It’s easiest to zest the lemon before juicing it, and I use a microplane for both zesting and mincing garlic. It’s so handy!
Customize: You can add all sorts of extras to make this dish your own. Feel free to get creative — see the “Customize It” section in the post for more ideas!

Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition

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