Tuna Pesto Pasta is a tasty and satisfyingdinner that requiresalmost no effort.
It’s the perfectquickweeknightmeal, comingtogether in 15 minutes or lessusingsimpleitems you probablyalreadyhave.With cannedtuna, jarredbasilpesto, and a splash of freshlemonjuice, you get a budget–friendly, customizabledish that tastes like it took a lot of time to make.You can serve it warmstraight from the pot or chilled as a tunapesto pasta salad for mealprep.This easy one-potrecipe might justbecome a favorite in your dinnerroutine.
This tunapesto is my go–to when I have nothing planned for dinner and don’t feel like goingto the store.
It’s easy, but stilltastesreallygood and fills you up.I oftenmakehomemadepesto like my Parsley Pesto Recipe With Walnuts or Sage Walnut Pesto.But I alwayskeep a jar of my favoritestore–boughtpesto for those busyweeknights when I just can’t be bothered.
Here‘s why you’ll love this recipe.
Just a fewsimpleingredients.
This easytunapesto pasta recipeusespantrystaples that you probablyalreadyhave.
Budgetfriendly.
Economicalcannedtuna is a greatsource of protein to have on hand.It’s alsouseful for sandwiches, casseroles, or salads like my tunapotatosalad.
Only fifteen minutes.
You can put this deliciousdinnertogether in fifteen minutes or less, depending on your pastabrand‘s cookingtime.
Customizable.
You can add any vegetables you like (seesuggestions below).
Enjoywarm or cold.
You can serve this pesto tuna pastarightaway while it’s warm, or you can make it ahead, refrigerate, and enjoy it as a coldpastasalad.This makes it perfect for mealpreplunches the nextday.Both ways are delicious.
Ingredientnotes
Ingredientmeasurements and completeinstructions are in the printablerecipecard at the bottom of this post.
Pasta.
I likeshortpastashapeslikepenne or fusilli for this recipe, but any pastashape will work, includinglongoneslikespaghetti, linguine, or fettuccini.I usegluten–freepasta.I’ve triedmanybrands, and my favorite is Rummo.
Tuna.
I’ve made this recipe with water–packedtuna, but for the bestresults, tunapacked in oliveoilworksbest.Oil–packedtunahasmoreflavor and isn’t asdry.Usechunky or solidtunarather than flakedtuna for bettertexture.I usesolidlightalbacoretuna, but skipjacktunaworksjustaswell.
Pesto Sauce.
Freshpesto is easy to make, and if you want to make your own, you can.It won’t takemuchextratime.My store–boughtbasilpestocontainspinenuts, oliveoil, lots of garlic, and parmesan cheese, so I don’t need to add those ingredients.
Capers.
I love the uniquesalty and brinyflavor these smallbudsbring to the tunapasta.
Lemon.
A squeeze of freshlemonjuiceadds a bright, citrusynote that pairswell with the herby pestoflavors.
Redpepperflakes.
A littlebit of spice for extraflavor.You can skip this if you prefer.
Freshbasil.
Freshchoppedbasilleaves are a greatgarnish and flavorboost
Tuna Pesto Pasta is a tasty and satisfyingdinner that requiresalmost no effort.
It’s the perfectquickweeknightmeal, comingtogether in 15 minutes or lessusingsimpleitems you probablyalreadyhave.With cannedtuna, jarredbasilpesto, and a splash of freshlemonjuice, you get a budget–friendly, customizabledish that tastes like it took a lot of time to make.You can serve it warmstraight from the pot or chilled as a tunapesto pasta salad for mealprep.This easy one-potrecipe might justbecome a favorite in your dinnerroutine.
Tuna pestopasta in a blackbowl with a forkinsert.
This tunapesto is my go–to when I have nothing planned for dinner and don’t feel like goingto the store.
It’s easy, but stilltastesreallygood and fills you up.I oftenmakehomemadepesto like my Parsley Pesto Recipe With Walnuts or Sage Walnut Pesto.But I alwayskeep a jar of my favoritestore–boughtpesto for those busyweeknights when I just can’t.
Jump to:
Here‘s why you’re going to love this recipe.
Ingredientnotes
How to make it, step by step
My toptips
Recipe
Comments
Here‘s why you’re going to love this recipe.
Just a fewsimpleingredients.
This easytunapesto pasta recipeusespantrystaples that you probablyalreadyhave.
Budgetfriendly.
Economicalcannedtuna is a greatsource of protein to have on hand.It’s alsouseful for sandwiches, casseroles, or salads like my tunapotatosalad.
Only fifteen minutes.
You can put this deliciousdinnertogether in fifteen minutes or less, depending on your pastabrand‘s cookingtime.
Customizable.
You can add any vegetables you like (seesuggestions below).
Enjoywarm or cold.
You can serve this pesto tuna pastarightaway while it’s warm, or you can make it ahead, refrigerate, and enjoy it as a coldpastasalad.This makes it perfect for mealpreplunches the nextday.Both ways are delicious.
Pesto Sauce.Makingfreshpesto is simple, and if you want to make your own, you can, and it won’t takemuchextratime.My store–boughtbasilpestohaspinenuts, oliveoil, a lot of garlic, and parmesan cheese, so I don’t need to add those again.
Capers.
I reallylike how these smallbudsadd a specialsalty and brinytaste to the tunapasta.
Lemon.
A bit of freshlemonjuicegives a bright, citrusyflavor that goesreallywell with the herby pesto.
Redpepperflakes.
A littlebit of spice, if you like it.You can skip this if you don’t.
Freshbasil.
Choppedfreshbasilleaves are a greatway to addflavor and look to the dish.
The ingredients for this recipe are arranged in glassbowls on a woodenboard.
How to make it, step by step
Put a largepot of saltedwater on the stove and bring it to a boil.
Cook the pasta until it’s al dente, following the time on the package.
Take out one cup of pastawater and save it before draining the pasta in a colander.
In the samepot, mix the pestosauce, capers, redpepperflakes, and lemonjuice.
Add the tuna and cookedpasta, and gentlymix everything together so the pasta gets coated in the sauce.
If the sauce is toothick, add the savedpastawater a little at a time until you reach the rightconsistency.
Top the dish with choppedfreshbasil and serve with lemonwedges on the side.