Tuna and tomato pasta
Tuna and tomato pasta is a budget-friendly pantry dinner with canned tuna, a quick tomato sauce and a hint of chili. It takes 25 minutes. A squeeze of lemon at the end keeps it bright. It is a good way to put canned fish to use.
- 25 minTotal time
- 2Servings
- 560kcal / serving
- 29 gProtein
The science: why this works
Why the onion cooks until see-through
Cooking onion for about 5 minutes breaks down its harsh compounds and brings out sweetness. The pieces turn soft and translucent. This builds a mellow base for the sauce.
Learn: Why cooked onions turn sweet →Why the tuna goes in last
Canned tuna is already cooked, so it only needs warming. Stirring it in at the end for 1 minute keeps it tender and in flakes. Long cooking makes it dry and strong-tasting.
Learn: Building savory flavor →Why lemon is squeezed over the finished dish
Acid cuts through the richness of the tuna and oil and lifts the whole dish. It also freshens the fish flavor. Fresh lemon added at the end tastes brighter than lemon cooked in.
Learn: Add acid at the end →Tuna and tomato pasta
25 minutes · 2 servings · Italian · Main course
Ingredients
Makes 2 servings
Method
Tips for the best result
- Drain the tuna well so the sauce does not become watery.
- Stir gently once the tuna is in, so it stays in chunks.
- Taste before serving and add salt or lemon as needed.
Swaps
- Swap canned tuna for canned salmon for a richer flavor.
- Swap the chili flakes for black pepper for a milder dish.
- Swap lemon for a splash of red wine vinegar if you have no lemon.
Storing and reheating
Refrigerate leftovers within 2 hours and eat within 3 days. Reheat gently with a splash of water until steaming hot, reaching 165°F (74°C). Fish pasta is best eaten soon.
Tuna and tomato pasta: questions
Is tuna pasta good with tomato sauce?
Yes, tuna and tomato are a classic Italian pairing. The tomato adds acidity and sweetness that balance the rich fish. Chili and lemon round it out.
Should I drain the tuna?
Yes, drain it so the sauce stays thick. If the tuna is packed in olive oil, you can add a spoonful of that oil to the pan for extra flavor. Water-packed tuna works too.
Can I use fresh tuna?
Yes, but you would cook it to 145°F (63°C) first. Canned tuna is simpler, cheaper and works better in a fast sauce. This recipe is built for canned.
How do I stop the dish from tasting too fishy?
Use good-quality tuna and finish with lemon. The acid softens the fishy flavor. Don't cook the tuna long.
