Tuna Pesto Pasta is a delicious, satisfying dinner that takes almost zero effort. The ultimate quick weeknight meal, it comes together in 15 minutes or less using simple pantry staples. Canned tuna, jarred basil pesto, and a splash of fresh lemon juice, turn into a budget-friendly, customizable dish that tastes like it took much longer to make. Serve it warm straight from the pot or chilled as a tuna pesto pasta salad for meal prep. This easy one-pot recipe may just become a staple in your dinner rotation.
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This tuna pesto is my favorite for those times when I have nothing on hand for dinner and don't want to go to the grocery store. It's effortless, but delicious and satisfying. I love making homemade pesto like my Parsley Pesto Recipe With Walnuts or Sage Walnut Pesto. But I always keep a jar of my favorite store-bought pesto for those busy weeknights when I just can't.
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Here's why you're going to love this recipe.
- Just a few simple ingredients. This easy tuna pesto pasta recipe uses pantry staples that you probably already have in the pantry.
- Budget friendly. Economical canned tuna is an excellent source of protein to have on hand. It's also great to have canned tuna around for sandwiches, casseroles, or salads, like my tuna potato salad.
- Only fifteen minutes. You can put this delicious dinner together in fifteen minutes or less. (Depending on your pasta brand's cooking time).
- Customizable. Add in any vegetables you like (see suggestions below).
- Enjoy warm or cold. You can serve this pesto tuna pasta right away while it's warm, or you can make it ahead, refrigerate, and enjoy it as a cold pasta salad (which makes this one-pot dinner perfect for meal prep lunches the next day). Both ways are delicious.
Ingredient notes
Ingredient measurements and complete instructions are in the printable recipe card at the bottom of this post.
- Pasta. I like short pasta shapes like penne or fusilli for this recipe, but any pasta shape will work, including the long pasta shapes like spaghetti, linguine, or fettuccini. I use gluten-free pasta. I have tried many brands (maybe even all of them), and my absolute, hands down favorite gluten-free pasta brand is Rummo.
- Tuna. I have made this recipe with water-packed tuna, but for the best results, tuna packed in olive oil works best. Oil-packed tuna has more flavor than tuna packed in water, and it's not as dry. Use a chunk or solid tuna rather than flaked tuna, for the best texture. I use solid light albacore tuna, but skipjack tuna works great, too.
- Pesto Sauce. Fresh pesto is easy to make, and if you prefer to make your own pesto, you can, and it won't add too much time. My store-bought basil pesto sauce contains pine nuts, olive oil, lots of garlic, and parmesan cheese, so I don't need to add those ingredients.
- Capers. I love the unique salty, briny flavor that these little buds impart to this tuna pasta.
- Lemon. A squeeze of fresh lemon juice adds a bright, citrusy note that compliments the herby pesto flavors.
- Red pepper flakes. For just a hint of spice. You can leave this out if you prefer.
- Fresh basil. Fresh chopped basil leaves are a perfect garnish and flavor boost.
How to make it, step by step
- In a large pot of boiling salted water, cook the pasta to al dente according to package instructions.
- Scoop out a cup of pasta water and reserve before draining the pasta in a colander.
- In the pot, stir together the pesto sauce, capers, red pepper flakes, and lemon juice. Add the tuna and hot cooked pasta and toss gently to coat with sauce.
- If you need to thin the sauce, stir in the reserved pasta water, a little at a time, until you get the right consistency.
- Garnish with chopped fresh basil and serve with lemon wedges.
My top tips
- Reserve some starchy pasta water. The water that the pasta cooks in contains lots of starch. It's ideal for thinning the sauce without making it watery. So don't forget to scoop some of that pasta water before draining. I have forgotten this step many times in the past, so now I set a timer for a minute before the pasta is cooked.
- Check for seasoning. Taste the pesto pasta before serving. I haven't included salt and black pepper in this recipe, because they are already in the pesto sauce. However, you may want to add them after tasting.
- Vegetables. I often add some veggies to this dish. Some of my favorites are halved grape tomatoes or cherry tomatoes, artichoke hearts, sliced black or green olives, mushrooms, sun-dried tomatoes, or cooked cauliflower florets. You can also add baby spinach leaves or chopped kale.
- Storage. Keep leftover tuna pasta in an airtight container in the fridge for up to two days. You can enjoy it cold as a tuna pasta salad, or gently reheat it in the microwave.
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Recipe
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Tuna Pesto Pasta
This delicious one-pot meal is made with pantry staples; canned tuna, jarred pesto, and pasta. Ready in 15 minutes or less for dinner in a hurry.
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Servings: 6 servings
Calories: 361kcal
Ingredients
- 12 oz fusilli pasta gluten-free if needed
- 8 oz pesto
- 3 tablespoon capers
- 2 tablespoon lemon juice ½ lemon
- 1¼ teaspoon red pepper flakes
- 2 5 ounce cans of tuna oil-packed, drained
- 1 cup fresh basil leaves chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
- Scoop out a cup of the starchy pasta water and set aside. Drain the pasta in a colander.
- In the pot, stir together the pesto, lemon juice, red pepper flakes, and capers.
- Add the pasta and tuna and gently toss to coat with the pesto sauce. Use the reserved pasta water, a small amount at a time, to thin the sauce if needed to you preferred consistency.
- Garnish with chopped basil and serve with lemon wedges.
Notes
- Reserve some starchy pasta water. The water that the pasta cooks in contains lots of starch. It's ideal for thinning the sauce without making it watery. So don't forget to scoop some of that pasta water before draining. I have forgotten this step so many times in the past, so now I set a timer for a minute before the pasta is cooked.
- Check for seasoning. Taste the pesto pasta before serving. I haven't included salt and pepper in this recipe, because they are already in the pesto sauce. However, you may want to add them after tasting.
- Vegetables. I often add some veggies to this dish. Some of my favorites are halved cherry tomatoes, artichoke hearts, sliced black or green olives, mushrooms, sundried tomatoes, or cooked cauliflower florets. You can also add baby spinach leaves or chopped kale.
- Storage. Keep leftover tuna pasta in an airtight container in the fridge for up to two days. You can enjoy it cold as a tuna pasta salad, or gently reheat it in the microwave.
Nutrition
Serving: 1serving | Calories: 361kcal | Carbohydrates: 46g | Protein: 10g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Cholesterol: 3mg | Sodium: 476mg | Potassium: 154mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1103IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 1mg
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Colleen Milne says
Super easy, but delicious pantry meal!