Dinner / Mediterranean-inspired

Tuna Tomato Pasta

A fast, pantry-first pasta with tuna, tomatoes, garlic, capers, and lemon.

8 min prep 17 min cook 4 servings Easy
Tomato pasta served in a bowl

Ingredients

Metric

  • 300 g pasta
  • 2 cans tuna, drained
  • 400 g canned tomatoes
  • 3 garlic cloves, sliced
  • 1 tbsp capers, optional
  • 1 lemon
  • 2 tbsp olive oil
  • Handful parsley
  • Salt and black pepper

US

  • 10.5 oz pasta
  • 2 cans tuna, drained
  • 14 oz canned tomatoes
  • 3 garlic cloves, sliced
  • 1 tbsp capers, optional
  • 1 lemon
  • 2 tbsp olive oil
  • Handful parsley
  • Salt and black pepper

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Method

  1. Cook pasta in salted water and reserve a cup of the cooking water.
  2. Warm olive oil and cook garlic gently until fragrant.
  3. Add tomatoes and capers, then simmer for 8 minutes.
  4. Flake tuna into the sauce and warm through without stirring it to pieces.
  5. Toss in pasta with a splash of pasta water.
  6. Finish with lemon zest, juice, parsley, and black pepper.

Substitutions

Tuna

cooked chicken, white beans, chickpeas

Capers

olives, a little extra lemon juice

Parsley

basil, dill, spring onion

Storage and Reheating

  • Refrigerate for up to 2 days.
  • Reheat with a splash of water over low heat.
  • Best eaten fresh; freezing is not recommended.

FAQ

Can I use tuna in oil?

Yes. Drain it well and use slightly less olive oil.

How can I make it spicy?

Add chilli flakes with the garlic.