Print

One-Pan Tuna Pasta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

One-Pan Tuna Pasta is a quick, comforting meal combining tender pasta, flaky tuna, tomatoes, garlic, herbs, and fresh lemon in a single pan. This pantry-friendly dinner is easy to customize and keeps both preparation and cleanup simple.

Ingredients

  • Short pasta, such as penne, fusilli, or rigatoni
  • Canned tuna, drained
  • Extra-virgin olive oil
  • Yellow onion, finely diced
  • Garlic, minced
  • Diced or crushed tomatoes
  • Tomato paste
  • Vegetable or chicken broth
  • Dried oregano
  • Dried basil
  • Crushed red pepper flakes, optional
  • Salt
  • Freshly ground black pepper
  • Fresh lemon juice
  • Lemon zest, optional
  • Fresh parsley, chopped
  • Freshly grated Parmesan cheese, optional
  • Extra-virgin olive oil, for finishing

Instructions

  1. Heat the olive oil in a large, deep skillet or sauté pan over medium heat.
  2. Add the diced onion and cook for 3–4 minutes, or until softened.
  3. Stir in the garlic and cook for about 30 seconds until fragrant.
  4. Add the tomato paste and cook for 1–2 minutes, stirring frequently.
  5. Stir in the diced or crushed tomatoes, oregano, basil, optional red pepper flakes, salt, and black pepper.
  6. Add the uncooked pasta and pour in enough broth to mostly cover it.
  7. Bring the mixture to a gentle boil, then reduce the heat to a steady simmer.
  8. Cook uncovered, stirring frequently so the pasta cooks evenly and does not stick to the pan.
  9. Add small amounts of additional broth or water if the liquid is absorbed before the pasta becomes tender.
  10. Once the pasta is al dente and the sauce has thickened, gently fold in the drained tuna.
  11. Cook for another 2–3 minutes, just until the tuna is warmed through.
  12. Stir in fresh lemon juice and optional lemon zest.
  13. Taste and adjust the salt, black pepper, or red pepper flakes as needed.
  14. Finish with fresh parsley, optional Parmesan, and a light drizzle of olive oil before serving.

Notes

  • Tuna packed in olive oil provides a richer flavor, while tuna packed in water offers a lighter option.
  • Add the tuna near the end of cooking because it is already cooked and only needs to be warmed through.
  • Baby spinach, frozen peas, zucchini, bell peppers, mushrooms, or broccoli can be added for extra vegetables.
  • Capers and sliced olives add Mediterranean-inspired flavor.
  • For a creamy variation, stir in a little cream or cream cheese near the end of cooking.
  • Use additional red pepper flakes or cayenne pepper for extra heat.
  • Stir the pasta regularly and add extra broth or water as necessary to prevent sticking and ensure even cooking.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently with a splash of water or broth to loosen the sauce.
  • Freezing is possible, but refrigerated leftovers provide a better pasta texture.

Nutrition

Find it online: https://thefamilycooking.com/one-pan-tuna-pasta/