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