Dinner

The Most Amazing Canned Tuna Pasta Recipe

ByAiden Wells February 13, 2026February 13, 2026

Introduction

This canned tuna pasta is simple yet incredibly flavorful, perfect for a quick weeknight dinner. Combining pantry staples with a few fresh touches, it’s a delightful meal that comes together in no time.

A bowl of spaghetti pasta with a light sauce showing a glossy yellow color, mixed with scattered pieces of pink tuna, green capers, and small green parsley leaves on top. The spaghetti is piled high in the center of the white bowl, with a silver fork resting inside on the right side and a bright yellow lemon wedge on the right edge. The bowl sits on a white marbled surface with a white cloth underneath it. The overall look is fresh and simple. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g / 7oz spaghetti or other thin long pasta
1 tbsp cooking salt (for cooking pasta)
285g / 10oz canned tuna in oil, drained (reserve the oil)
2 cloves garlic, finely minced
2 anchovy fillets, minced
1/2 tsp chilli flakes or red pepper flakes (optional)
2 tsp baby capers or finely chopped pickles
1 tbsp parsley, finely chopped (optional)
1 tsp lemon zest
2 tbsp lemon juice (or substitute 1 tbsp apple cider or sherry vinegar)
1/4 tsp cooking or kosher salt
1/4 tsp black pepper

Instructions

Step 1: Bring 3 litres (3 quarts) of water to a boil with 1 tablespoon of salt. Cook the pasta according to the package instructions minus 1 minute. Just before draining, scoop out about 1 cup of the pasta cooking water, then drain the pasta.
Step 2: In the same pot, heat the reserved oil from the tuna cans over medium heat. Add the garlic, anchovies, and chilli flakes. Cook and stir for 1 minute until aromatic.
Step 3: Add the drained pasta, capers, and 1/3 cup of the reserved pasta water to the pot. Toss using two spatulas for about 2 minutes to combine and heat through.
Step 4: Turn off the heat. Gently fold in the tuna, parsley, lemon zest, lemon juice, salt, and black pepper. Toss carefully to keep some chunks of tuna intact.
Step 5: Serve immediately while warm and enjoy!

Tips & Variations

Use good-quality canned tuna in oil for the best flavor; the oil adds richness to the dish.
Skip the chilli flakes if you prefer a milder taste, or add more for extra heat.
You can substitute anchovies with a splash of soy sauce or omit them entirely for a milder umami flavor.
Adding fresh herbs like basil or oregano can add extra brightness.
If you don’t have capers, finely chopped pickles make a great substitute.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or olive oil to prevent drying out. This pasta is best enjoyed fresh but can be refreshed with a squeeze of lemon before serving again.

How to Serve

A large silver pan filled with a dish of spaghetti noodles, light yellow in color, mixed with small chunks of light brown tuna, scattered green capers, and finely chopped green herbs. Two thin lemon slices rest on top near the center. The pan sits on a white marbled surface with two lemon slices placed to the right side. The noodles have a glossy, slightly oily texture that shines under the light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, any thin long pasta like linguine, fettuccine, or even spaghetti alternatives like whole wheat or gluten-free pasta will work well.

What if I don’t have anchovies?

You can omit the anchovies if you prefer, or substitute with a small splash of soy sauce or miso paste to add umami depth. The dish will still be delicious.