Lemony Tuna Spaghetti
by This quick and easy Tuna Spaghetti is a healthy and delicious summertime meal with zesty Mediterranean flavors. This light, Italian-inspired dish features canned tuna, lemon, capers, and fresh herbs with gluten-free spaghetti and a simple yet flavorful olive oil-based sauce.
Made with few, accessible ingredients, spaghetti with tuna fish is a budget-friendly one-pot meal that’s ready in under 15 minutes! Let’s learn how to make this super simple and healthy dish that the whole family will love.
Ingredients
This healthy tuna pasta is my go-to when I need an easy yet satisfying summertime meal. Made with affordable pantry staples and ready in under 15 minutes, this canned tuna and pasta dish is easy to whip up on a whim.
- Gluten-free spaghetti: Or use any type of pasta you like. I prefer this dish with thin spaghetti.
- Canned tuna: Choose one soaked in olive oil with no salt added, if possible. If your tuna is in water, drain it well.
- Garlic: Adds depth to the tuna sauce.
- Lemon zest and lemon juice: Fresh lemon adds brightness and zestiness to the sauce.
- Olive oil: The base of the tuna sauce, extra virgin olive oil adds good fats to the dish.
- Sea salt and black pepper
- Capers: Lovely pops of texture and add tangy, salty flavor to each bite.
- If no capers, try sun-dried tomatoes (soaked in oil) or pitted olives!
- Fresh herbs: Parsley and dill work really well with this dish.
- If no fresh herbs handy, dried or semi-dried herbs will also work.
What type of tuna should I use?
Tuna soaked in olive oil is the best for this pasta with tuna recipe because it’s more flavorful and moist. If you only have canned tuna in water, just drain it before using.
Also, go for larger chunks of tuna—the “solid” canned tuna—because it holds its shape better than “chunk light” tuna, which tends to be more flaky and shredded.
Optional add-ons:
- Other spices for tuna pasta: Try red pepper flakes, fresh basil, oregano, thyme, paprika, cumin, chive, or cilantro.
- Other vegetables to add: Roasted cherry tomatoes, baby spinach, and artichokes would be yummy, too!
How to make tuna pasta
This easy tuna fish and pasta recipe comes together fast with minimal effort.
- Cook the pasta: Boil the pasta in water with a pinch of salt. Follow the package instructions to cook to al dente.
- Prepare the tuna and sauce: While the pasta is cooking, lightly mash the canned tuna in a large heat-proof bowl. Stir in the sauce ingredients from garlic to capers, using a fork.
- Gently warm: Set the bowl of tuna in sauce on the stovetop next to the pot of cooking pasta. This will gently warm up the tuna, keeping it moist and infusing it with the flavors of the sauce.
- Combine: Add the cooked spaghetti into the bowl with the tuna sauce for pasta. Toss and add the freshly chopped herbs. Season with salt and pepper to taste.
TIP: “Warm up” the tuna by placing the bowl next to the boiling pasta pot. This gentle heat will warm the tuna without actually cooking it, keeping it moist and tender.
Leftover storage & reheat
This easy tuna pasta recipe comes together fast and is best enjoyed fresh. Here are some tips for storing and reheating spaghetti and tuna leftovers.
- Storage: Store any leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days.
- Reheating: For the best texture and flavor, reheat your Tuna Spaghetti gently.
- Stovetop: Warm up leftover pasta with canned tuna in a pan over low heat. Add a splash of olive oil or a bit of water to keep it moist.
- Microwave: Place the pasta in a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat in short intervals, stirring in between, until warm.
What to serve with lemon tuna pasta
Enjoy this lemon and tuna pasta as a light yet filling meal, or serve it alongside your other summertime favorites for a larger spread. Here are some pairing suggestions:
- Protein mains: Serve alongside this vibrant Turmeric Chicken Thighs and Leeks Casserole or check out my air-fried Chicken lollipop or crispy Lemon thyme chicken thighs recipes.
- Vegetable sides: Bulk up your meal with this simple summertime air fryer zucchini and squash recipe, my creamy miso ginger Napa cabbage slaw, or this fresh and tangy Tatsoi salad.
Tips and summary
- Choose the Right Tuna: Opt for tuna soaked in olive oil for better flavor and moisture. Solid chunks hold their shape better than chunk light tuna.
- Perfect Lemon Zest: Lightly zest the lemon skin no more than two to three times per side. Avoid the bitter white pith.
- Gentle Warming: Place the bowl with the tuna mixture next to the boiling pasta pot to warm it gently without cooking it, keeping the tuna moist and tender.
- Low-Carb Options: For a low-carb version, use kelp noodles, zucchini noodles (lightly sautéed), or shirataki noodles.
- Substitutes: If you don’t have capers, sun-dried tomatoes soaked in oil, anchovies, or pitted olives work great. If you prefer, try using salmon in place of tuna.
- Fresh Herbs Alternatives: Semi-dried herbs can substitute fresh ones. Tuna, lemon, garlic, and olive oil are the essential ingredients.
- Storing Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of olive oil or water to keep it moist.
FAQs
I don’t recommend it. The pasta tastes best when freshly cooked with olive oil and lemon. The temperature is crucial for the freshest taste.
No, it’s best served warm for optimal flavor and texture.
You can substitute canned chicken or cooked shredded chicken for the tuna. The flavors will be different, but it will still be delicious.
While gluten-free spaghetti is recommended, you can use any pasta shape you like. Penne, fusilli, fettuccine, or even bow-tie pasta can work well with this recipe.
More recipes using canned tuna
We hope you love this pasta with tuna and capers! If you’re wondering what else you can make with canned tuna, give these canned tuna fish recipes a try, too.
- Low-carb Tuna temaki is a Japanese hand roll dish with a creamy toasted sesame dressing.
- TikTok-inspired Nori wraps made with canned tuna, avocado, and cucumbers are low-carb, gluten-free, and Paleo-friendly.
- My new spicy tuna bowl with crispy rice and a homemade spicy bang bang sauce is an explosion of flavors and textures!
Lemony Canned Tuna Spaghetti (paleo, gluten-free)
Ingredients
- 6 oz. gluten-free spaghetti, or paleo spaghetti
- 5 oz. (1 can) tuna soaked in oil and no salt added, if in water, please drain it first.
- 0.4 oz. garlic, crushed or grated, about 1 large clove
- One whole lemon zest
- 2 tbsp lemon juice, about half of one whole lemon
- ⅓ cup olive oil
- ¼ tsp coarse sea salt
- ¼ tsp ground black pepper
- 2-3 tsp capers, drained
- ¼ cup fresh parsley or dill, chopped
Instructions
- Bring a big pot of water to boil and lightly salt the water. Cook the spaghetti, following the package instructions. If going low carb or whole30, see the notes section for alternative methods.
- In the meantime, in a large heat-proof bowl, lightly mash the canned tuna and mix with ingredients from garlic to capers. Set the bowl on the stovetop next to the pasta boiler pot. This will warm up the tuna and the spices in the bowl gently and the tuna stays moist.
- Add the cooked spaghetti into the tuna bowl. Toss and add the freshly chopped herbs. Season with salt and pepper to taste.
Notes
- For Keto, saute shirataki noodles with olive oil, salt, and pepper and toss them into the tuna bowl.
- For Whole30, saute zucchini noodles with olive oil, little salt, and pepper until the zoodles turn softer but not mushy. Add them into the tunal bowl and toss.
Don’t over zest a lemon or it turns bitter. Lightly zest the lemon skin no more than twice or three times per side and as soon as you see the white part move on to the next side. I don’t have fresh herbs. What should I use?
No problem! I’ve made it several times with semi-dried herbs and the pasta still turns out great! The bare minimal ingredients you’ll need to flavor the dish are tuna, lemon, garlic, and olive oil. I don’t have capers. What else can I use?
If you don’t have capers, try sun dried tomatoes (soaked in oil) or pitted olives! Can I add vegetables?
Yes! I recommend adding baby spinach to the tuna bowl and toss with the cooked spaghetti. The spinach will wilt when in contact with the hot/warm noodles. Hmm….YUM! Recipe adapted from Joie Warner’s no cook pasta sauces cookbook.
Love this recipe. It’s my go to quick and simple dinner when I don’t have time nor energy to cook, especially since I usually have the ingredients on hand.
Thank you so much, Mimi!
The chicken I was planning for dinner didn’t defrost. Found your recipe and with a few tweaks of my own (chopped onion and red pepper and sautéed them with the garlic and the added the other ingredients to warm them all). It was delirious! Since my husband isn’t a no of capers, I only used 1 tsp. Still excellent flavor! Thank you!
I love this recipe and have made it 2x this week. I have made it with fresh and dry dill and it has been tasty both times. I make it for 1 so I adjusted the amount of olive oil, salt and pasta that I used. I also used a frozen garlic cube to have less to clean. Easy and light meal to toss together and it’s visually appealing.
Thanks for sharing. That sounds great!