This super easy Canned Tuna Spaghetti recipe with lemon, capers, and parsley is light, refreshing, and healthy. With only 5 ingredients and about 10-15 minutes, you’ll have this warm and comforting tuna pasta ready in no time. It’s easy to make, easy on the budget, and is absolutely delicious! This is the perfect pantry meal for the family!

Lemony canned tuna spaghetti pasta recipe is simple and refreshing from I Heart Umami.

The Easiest Lemony Canned Tuna Spaghetti

Let me just say that this tuna pasta recipe is DELICIOUS and I’m saying this from someone (i.e. me) who never really likes canned seafood. Regardless what experience you’ve had in the past with canned tuna recipes, this tuna pasta will change your mind! I love it so much that it has become one of my quick go-to dishes.

Before the #stayhome policy, I always have a can or two tuna in my pantry. I’d lightly smash it with my homemade Japanese roasted sesame dressing and roll it up with lettuce and nori sheets to make riceless tuna hand rolls. It makes a whole lot of sense to always have a few good cans of tuna at home, especially since they have a long shelf life and are economical.

I’m super picky with recipes that use canned tuna – besides making tuna sushi rolls – I didn’t really like any other ways of making it until I gave this lemony tuna spaghetti recipe a try and boy now I can say that this tuna recipe passes my picky taste buds and I’m very happy to share it with you!

How to make tuna spaghetti canned I Heart Umami

Simple pantry ingredients!

What ingredients do you need to make Lemony Tuna Pasta?

This recipe is super simple and uses all real ingredients. I have a feeling that you might already have them in your pantry!

  • Gluten-free spaghetti pasta noodles (or paleo pasta made with almond flour)
  • Canned tuna (best soaked in olive oil but water is fine, too)
  • Olive oil, salt and pepper
  • Lemon
  • Garlic
  • Capers
  • Parsley or dill

See easy, right? Don’t have all of the ingredients? Read on to see alternative suggestions.

What type of tuna should I use

Ideally, tuna soaked in olive oil is the best as it has more flavor and more moist. If you happen to only have canned tuna in water, drain the can before using.

For this recipe, larger chunks of tuna i.e. the “solid” canned tuna is better than “chunk light” tuna, which tends to be more flaky and shredded.

Canned Tuna with lemon capers olive oil I Heart Umami

Combine tuna, olive oil, capers, lemon zest and juice in a bowl

How to make this easy canned tuna spaghetti?

  1. First, boil a big pot of water and cook the spaghetti, following the package instructions. If going low carb, see the next section below for an alternative method.
  2. In the meantime, lightly mash the canned tuna and combine with all the other ingredients in a large heat-proof bowl. 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.
  3. Add the spaghetti into the tuna bowl. Toss and add the freshly chopped herbs. Season with salt and pepper to taste.

Can you make it low carb?

Yes! You can make this tuna pasta recipe keto or Whole30.

  • For keto tuna pasta, 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.

Tuna Spaghetti Recipe I Heart Umami

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.

If you don’t have capers, try sun dried tomatoes (soaked in oil) or pitted olives!

What veggies can I add to the pasta?

Great question! I recommend baby spinach, baby tatsoi (An Asian vegetable. The leaves have a similar texture to baby spinach), or any soft leafy greens that wilt quickly when in contact with heat.

Add the 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!

Pairing suggestions for canned tuna spaghetti

More healthy and easy dishes

Friends! This lemony canned tuna spaghetti is seriously my new favorite pantry meal! Warm noodles tossed with lemon juice, briny capers, and olive oil is seriously a winning combo for all things delicious. This tuna pasta is easy and fast, and works great as a dinner or side dish. You’ll be hooked after one bite!

Leave a comment below and rate the recipe after you made it. I’d love to hear from you!

Lemony canned tuna spaghetti pasta recipe is simple and refreshing from I Heart Umami.

Paleo Tuna Pasta Recipe I Heart Umami
5 from 15 votes
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Lemony Canned Tuna Spaghetti (paleo, gluten-free)

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 4 people
Author: ChihYu
Healthy canned tuna spaghetti recipe is lemony, light, and refreshing. With 5 ingredients, this is the best gluten-free pantry meal tuna pasta recipe!
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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
  • 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

To make it low carb/Whole30
  • 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.
How to zest a lemon so it won’t taste bitter
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.

Nutrition

Serving: 1serving, Calories: 359kcal, Carbohydrates: 33g, Protein: 13g, Fat: 20g, Saturated Fat: 3g, Cholesterol: 15mg, Sodium: 333mg, Potassium: 116mg, Fiber: 1g, Sugar: 1g, Vitamin A: 316IU, Vitamin C: 9mg, Calcium: 15mg, Iron: 1mg
Course: Main Course, Side Dish
Cuisine: American
Keyword: Canned Tuna Pasta, Canned Tuna recipes for dinner, Canned Tuna Spaghetti, healthy canned tuna recipes, lemon tuna pasta, simple canned tuna recipes, Tuna pasta, Tuna pasta recipe, Tuna spaghetti
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Easy Tuna Pasta gluten free paleo I Heart Umami