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Canned Tuna Pasta (Creamy & Easy) - Weeknight Comfort in Minutes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 ounces (225 g) short pasta (penne, fusilli, or shells)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 small shallot, finely chopped (or 1/4 small onion)
  • 2 cans (5 oz/140 g each) tuna, drained (oil-packed for richer flavor, water-packed for lighter)
  • 1/2 cup (120 ml) heavy cream (or half-and-half for lighter)
  • 1/2 cup (120 ml) pasta cooking water, reserved
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon chili flakes (optional, to taste)
  • Zest of 1/2 lemon and 2 teaspoons lemon juice
  • 1/2 cup grated Parmesan, plus more for serving
  • 2 tablespoons capers, drained (optional but great)
  • 1/2 cup frozen peas (optional)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Reserve at least 1 cup of pasta water before draining.
  2. Sauté aromatics: While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add shallot and cook 2–3 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  3. Add tuna: Flake in the tuna, stirring gently so some pieces stay chunky. Warm it through for 1–2 minutes. If using chili flakes, add them now.
  4. Build the sauce: Pour in the cream and 1/2 cup pasta water. Stir in Dijon. Simmer gently for 2–3 minutes until slightly thickened and glossy.
  5. Season and brighten: Add lemon zest, lemon juice, and capers. Taste and season with salt and plenty of black pepper. The sauce should be well-seasoned but not salty.
  6. Combine with pasta: Add drained pasta to the skillet and toss to coat. Sprinkle in Parmesan and toss again. If the sauce tightens, loosen with more pasta water a splash at a time until silky.
  7. Finish: If using peas, stir them in now and warm for 1 minute. Turn off heat. Add a drizzle of olive oil for shine and richness.
  8. Serve: Top with chopped parsley, extra Parmesan, and another crack of pepper. Serve hot with lemon wedges if you like more brightness.