Fresh n’ healthy tuna pasta recipe


Tuna pasta recipes are, by definition, super healthy, and this mouth-watering meal is certainly no different. easy tuna pasta recipe

The pasta provides slow energy-releasing carbs, the tuna is packed with protein and brain-friendly Omega 3 oils, and the tomato in this tuna pasta recipe’s sauce helps avoid cancer – because tomato includes loads of lycopene.

So if you’re a gym-loving exercise bunny, try this dish after you work out – it should do the trick nicely.

You’re only looking at half hour to make this fresh feast, because as Marisa puts it – it’s ready “veloce veloce” (quick quick).

And of course, because it’s included here, you know this summery dish is unchallenging to make; you just mix some ingredients, make the sauce, boil the pasta, mix it all together, and plop a sprig of parsley on top.

Serves 2

Ingredients: (For a printable PDF shopping list click here, or right-click this link and choose ‘Save target/link as’ to save the list for later.)

180g/6.3oz tin of tuna (in brine or oil)

400g/14oz can of plum or chopped tomatoes

15g/0.5oz (20 stalks) of fresh parsley (or coriander if you prefer)

200g/7oz short pasta (fusilli/orechiette etc.)

2 cloves of garlic (or 1 if you’re less keen)

Extra Virgin Olive Oil


Optional: Tomato paste/purée (recommended)

Optional: Dried chili peppers/flakes or black pepper


Frying pan (ideally deep with lid)

Large pan/skillet (for boiling pasta)


Mixing bowl

Optional: Garlic crusher


Preparation: 5 mins

Cooking: 30 mins

Overall: 35 mins

STEP 1 – First, we prepare:

– Peel garlic cloves and chop off ends.

Very finely chop one clove (or pass through garlic crusher), then drop in a mixing bowl.

Quarter second clove for later.

– Wash parsley and remove leaves. Chop these roughly and throw half of them in the mixing bowl.


– Drain tuna and add to mixing bowl with chopped garlic.

– Use fork to break tuna into small pieces, then thoroughly mix.

– Boil a kettle or two of water (2 – 2.5 litres), pour in a large pasta pan on a medium heat with two handfuls of salt. Keep hot for later.

STEP 2 – Cover half base of a frying pan in oil and put on medium heat hob. When hot, add quartered garlic clove and second batch of parsley.

Fry until garlic turns golden (roughly 4-5 mins). When golden, throw garlic chunks away if you don’t like crunching these.

STEP 3 – Add tin of tomatoes (and juice) to the frying pan, plus 2 teaspoons of salt and squirt of optional tomato paste (for stronger tomato flavour).

Cover if possible and fry for 4-5 minutes. If using plum tomatoes, they will now have softened, so break apart with a fork.

Uncover pan and cook sauce for another 10-15 mins, stirring regularly, until most of liquid has evaporated.

Tip: Taste sauce after 10 mins. Taste sour? If so, sprinkle in small pinch of sugar (this removes the remaining acidity).

When sauce is done, keep warm on a minimum heat hob.

(Don’t worry, because this tuna pasta recipe is so quick and easy it won’t be sat there long.)

STEP 4 – When your pan of pasta water is boiling, throw in pasta and cook as per packet’s instructions (usually 10 mins).

(Note: In the example here, I used fusilloni – a larger version of fusilli that’s great for catching chunky sauces like the one here.)

STEP 5 – When pasta is ready, drain.

– Spoon pasta into tuna-filled mixing bowl, pour sauce on top and gently stir through.

– Add a pinch or two of black pepper or dried chili flakes – as you like (not essential).


To serve: Serve with a ‘sprig’ (small piece) of parsley on top.

On the wine front, choose a clean white bottle such as Pinot Nero.

Buon appetito!

Related Tuna Pasta Recipe Facts:

Tomato sauces for fish pasta generally use garlic but not onion (and vice versa for meat sauces).

– Parsley is a good ingredient for such dishes because this herb counteracts the odor of the garlic (meaning the next person you talk to after eating it won’t get a strong waft of garlic when you talk!).