Tuna Spaghetti Recipes

TUNA SPAGHETTI

Steps:

• Cook the pasta according to the packet instructions.
• Heat up the oil in a pan, then chop the garlic and achovy fillets and add them to the pan.
• Cook the garlic and anchovy for about 30 seconds, the anchovy will completely melt away.
• Chop the cherry tomatoes, and add them to the pan together with the capers. Leave to cook until the tomatoes will become mushy, that should not take longer than 4-5 minutes.
• Toss in the pasta, lemon juice, flaked tuna, Italian herbs and parsley, give it a good stir, and remove from the heat.
• Serve hot!

PASTA WITH TUNA SAUCE

Steps:

• In a large saute pan, heat oil over low heat. Add onion and garlic; cook and stir until onion is tender. Stir in capers, tomatoes, lemon juice, and parsley. Season with red pepper flakes to taste. Simmer gently for 3 minutes to thicken sauce. Fold in tuna, and heat through.
• While sauce is cooking, add pasta to a large pot of rapidly boiling water; cook till just tender. Drain well.
• Toss pasta with sauce, and serve.

SPAGHETTI WITH TUNA AND CAPERS

Steps:

• Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and crushed red pepper flakes; heat through.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package instructs, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.
• Add the cooked pasta to the pan and mix to combine. Add some of the pasta water and toss lightly until the pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.

GARLIC LEMON TUNA PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta. Return to the pot to keep warm.
• In the wide pan, heat the olive oil at medium heat. Then add the garlic and cook until fragrant, about 30 seconds. Stir in the tuna, lemon juice and zest, salt and pepper, and heat through for 1 minute.
• Add the pasta, capers and 1 tablespoon chopped parsley, and continue to stir until the spaghetti is well coated. Add as much of the reserved pasta water as needed to thin out the sauce.
• Garnish with remaining parsley and serve warm.

TUNA SPAGHETTI CASSEROLE RECIPE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Coat a 1 1/2- to 2-quart casserole dish with cooking spray and set aside.
• In a large bowl, combine the cooked spaghetti, tuna, and pimiento.
• In a large saucepan, combine soup, milk, and cheese. Heat and stir until cheese is melted.
• Add the tuna and spaghetti mixture and combine thoroughly.
• Transfer to the prepared casserole dish and scatter the crushed potato chips evenly on top.
• Bake for 30 minutes until bubbly and the cheese is melted. Remove from oven and let cool for 5 minutes.
• Serve and enjoy!

EASY CANNED TUNA PASTA

Steps:

• Boil a salted pot of water for your pasta and cook it al dente according to package directions. Prep your other ingredients while it cooks.
• When the pasta is close to being ready, add the oil to a small pan over medium heat. Once the oil is hot, add the garlic and cook it for 30 seconds.
• Stir in the tuna, lemon juice, and parsley. Let it heat through.
• Once the pasta is done, add some of the pasta water (a couple tablespoons) to the sauce and then drain the pasta and toss with the sauce. Season with salt & pepper as needed. Optional: serve pasta with freshly grated parmesan cheese and lemon zest.

TUNA PASTA RECIPE

Steps:

• Bring a large pot of salted water to a rolling boil.
• Add the pasta and cook according to the package instructions minus 1 minute.
• Heat the olive oil in a large saucepan, over medium-high heat. Swirl to coat the entire pan.
• Lower the heat to medium and add the cherry tomatoes. Saute for 1-2 minutes.
• Season with salt and pepper to taste.
• Add the minced garlic, a pinch of crushed red pepper flakes and sauté for another minute or so.
• Add the drained can of tuna, breaking up some of the chunks.
• Remove a ladle of the pasta water and add it to the pan. Gently combine the ingredients together and simmer for about 1 minute or so to heat up the tuna.
• Turn the heat to low.
• When the pasta is done, reserve 1 ladle of pasta water, then drain and toss with the tuna in the pan.
• If the mixture appears dry, add a little of the reserved pasta water.
• Add the chopped parsley and Pecorino Romano Cheese and toss together in the pan.
• Serve immediately. If desired garnish with grated cheese and more parsley.

SPAGHETTI WITH TUNA AND LEMON

Steps:

• Cook spaghetti in boiling salted water until al dente.
• Meanwhile heat oil in pan and add garlic and parsley and cook 1-2 minutes.
• Add anchovies, chilli, tuna and continue to cook until heated through.
• Add lemon juice and turn off heat.
• Drain spaghetti, return to saucepan and add butter and tuna mixture. Stir well.
• Add parmesan, pepper and salt if needed.

TUNA, CAPER & CHILLI SPAGHETTI

Steps:

• Cook the spaghetti for 9-11 mins in a large pan of well-salted water until al dente.
• Heat the oil in a wide frying pan over a very low heat, and gently cook the garlic and chilli to infuse the oil. Remove from the heat if the garlic is turning past light golden, as this will make it bitter.
• Drain the pasta, keeping a cupful of the cooking water, and tip the spaghetti into the frying pan. Toss the pasta in the oil over a low heat, adding a little of the pasta water to emulsify into a sauce that coats the pasta, then fold in the capers, parsley, tuna and some seasoning. Don't stir too vigorously - you want to keep larger chunks of tuna. Toss the rocket and lemon juice through the spaghetti, and serve with extra chilli scattered over, if you like.

ONE-POT PASTA WITH TUNA

Steps:

• Combine water, spaghetti, olives, lemon zest, lemon juice, salt and pepper in a large deep skillet. Bring to a boil, reduce heat to maintain a lively simmer and cook, stirring occasionally, until most of the water is absorbed and the pasta is tender, 10 to 12 minutes. Remove from heat and stir in tuna, dill and oil.

TUNA AND TOMATO SPAGHETTI

Steps:

• Bring a large pot of heavily salted water to a boil and cook the spaghetti according to the package instructions.
• Meanwhile, in a large saucepan over medium heat, warm the olive oil. Add the garlic and sauté until fragrant, about 1 minute.☞TESTER TIP: If you're using high-quality oil-packed tuna here, swap the tuna oil for olive oil when sautéing the garlic. It'll give you a more pronounced tuna flavor and involves less waste.
• Add the tomatoes and tilt the saucepan to swirl the ingredients together. Let the sauce cook for 2 minutes and then add the tuna. Use a wooden spoon to break up the tuna and continue to cook until it's warmed through, about 3 minutes more.
• Add 1/4 cup grated Romano, if using, reserving the rest to sprinkle on top. Taste and add salt and pepper, as needed.
• Stir in any of the optional additions, if using.
• Reduce the heat to low and cover to keep the sauce warm while you finish boiling the spaghetti.
• Drain the spaghetti, reserving 1/4 cup of the cooking water. Add the spaghetti to the sauce and toss everything together. If the sauce isn't sliding and coating the noodles, add a little of the reserved pasta water and try tossing it again.
• Divvy the pasta among bowls and, if desired, sprinkle with the remaining Romano.

LEMONY CANNED TUNA SPAGHETTI (PALEO, GLUTEN-FREE)

Steps:

• 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.

SPAGHETTI WITH ITALIAN TUNA

Steps:

• Bring a large pot of salted water to a boil, add the spaghetti and cook until al dente, about six minutes.
• While the spaghetti is cooking, put the tuna and its oil in a bowl and mash it with a fork. Stir in the tomatoes, garlic, olives and basil. Season to taste with salt and pepper.
• Drain spaghetti, reserving a couple of tablespoons of cooking water. Transfer spaghetti to a bowl. Fold in tuna mixture, adding the reserved cooking water if needed to thin sauce. Season with pepper and serve warm or at room temperature.

SPAGHETTI WITH TUNA, LEMON, AND BREADCRUMBS

Steps:

• Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Meanwhile, in a food processor, pulse bread and 1 teaspoon oil until coarse crumbs form. Spread on a rimmed baking sheet; season with salt and pepper. Bake until golden, tossing occasionally, 6 to 8 minutes.
• Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add lemon zest and juice, parsley, olives, and 1 tablespoon oil; toss, adding enough pasta water to coat. Add tuna; toss gently. Serve sprinkled with breadcrumbs.