This lemon and tuna pasta is one of those quick, fuss-free meals that always hits the spot. With a whopping 46g of protein per serving, it’s perfect for those busy days when you want something nutritious, satisfying, and ready in just 15 minutes. What I love most about this recipe is how simple ingredients from your cupboard can come together to make a bright, fresh dish that feels anything but basic. The zing of lemon zest paired with salty capers elevates the humble canned tuna into something really special. Plus, the garlic gently infuses the oil, adding a lovely depth of flavour without overpowering the dish. This pasta is great as a budget-friendly midweek meal, especially when you’re short on time but don’t want to compromise on taste or nutrition. Using pantry staples means it’s easy to whip up whenever you need a quick lunch or dinner.
For the pasta, choose your favourite type — whether it’s spaghetti, penne, or something a bit more adventurous — and cook it al dente to balance perfectly with the creamy tuna sauce. The addition of fresh parsley adds a pop of colour and freshness, tying everything together beautifully.
In short, this lemon and tuna pasta is a cupboard staple with a twist — quick, wholesome, and packed with protein to keep you fuelled through the day.
Tips
- Use good-quality canned tuna: I used tuna chunks in brine for a lighter option but I would suggest tuna in olive oil for a more intense flavour — it adds richness and better texture than tuna in brine.
- Don’t overcook the garlic; keep it light golden to avoid bitterness and bring out its sweet aroma.
- When mixing the pasta with the tuna sauce, reserve some pasta cooking water to loosen the sauce — it helps everything bind beautifully without drying out.
- Add the lemon zest last to keep its bright, fresh flavour prominent.
- If you want a bit more texture, toss in some finely chopped red chilli or a pinch of chilli flakes for a gentle heat kick.
- Fresh parsley isn’t just for garnish—mix it through at the end to lift the whole dish with herbal freshness.
- If you like creamier pasta, a spoonful of Greek yogurt or crème fraîche stirred in just before serving adds a lovely tang and smoothness.
- Use capers sparingly — they pack a punch! Start with less and add more if you want that salty, briny pop.
- To save time, cook the pasta while prepping the sauce — multitasking makes this a perfect quick midweek meal.
Swaps
Capers: Use chopped green olives or pickled artichokes for a similar salty, tangy bite.
Lemon zest: Swap with lime or orange zest for a different citrus twist.
Oil: extra virgin olive oil is best, but avocado or a neutral oil work well too.
Parsley: Fresh basil or chives make lovely herb swaps.
Garlic: Fresh minced garlic is best, but garlic powder works in a pinch.
Pasta: Any pasta shape you like — spaghetti, penne, or even whole wheat fusilli — will work well.
Storage
Fridge: Keep any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or microwave, adding a splash of water or oil to loosen the sauce if it’s too thick. Best enjoyed fresh, but it stores well for a quick meal the next day!
More Canned Tuna Recipes
Lemon & Garlic Canned Tuna Pasta
Ingredients
- 1 can tuna, in brine
- 2 tbsp capers
- 1/2 lemon zest
- 1 tbsp oil
- chopped parsley
- 2 cloves of garlic
- 90 g of your favourite pasta
Instructions
- While you are preparing the tuna sauce, cook the pasta.
- On a pan, add a drizzle of oil and add the garlic. Cook the garlic but don’t let it go dark.
- Add the tuna a break it down.
- When this is ready add your favourite cooked pasta.
- Add capers and lemon zest. Mix. If the pasta goes dry add a little hot water or oil, or both.
- Salt and pepper to taste.