A quick Mediterranean-style tuna pasta with garlicky olive oil, sweet cherry tomatoes, capers, olives, parmesan, lemon and loads of fresh basil – simple, fresh and seriously good.
I know tuna pasta might not be the first thing you picture everyone rushing over to the dinner table for. 😂 But this is one of those dinners where you take a bite and think, this is good … like, really good. I usually make this meal when I’m low on ingredients, time and energy. I almost always have canned tuna and pasta in the pantry but each time I make this, I wonder why I don’t make it more often.
The whole thing is very simple: olive oil, red onion, garlic, capers, cherry tomatoes and olives cooked until the tomatoes soften and release their juices, then lemon, tuna, parmesan and loads of fresh basil. That combination is ridiculously good. I am quite picky about the tuna I use. I buy good-quality yellowfin tuna in olive oil because I find it milder and cleaner tasting, and I really do think it makes a big difference. Same with the parmesan – buy a block and grate it yourself. And if you’ve been told cheese and seafood don’t belong together, this might be the dish that changes your mind. This is such a simple recipe that every ingredient gets noticed.
My husband, Heath, always gives me that look when I say we’re having tuna again because, yes, we eat a lot of it. 😂 Then he tastes this and remembers why. It’s the garlicky olive oil, the salty capers and olives, the parmesan, the basil, the lemon – all of it together that makes this recipe shine. It really does taste like the kind of simple pasta you could imagine eating somewhere in Italy with a glass of wine. It’s fast, budget-friendly, easy to scale up and exactly the kind of dinner I want on a weeknight when I have very little left in the tank.
And I have zero shame saying that. Sometimes the last thing I feel like doing at the end of the day is cooking. This is one of the dinners that keeps me sane because it gives me something fresh and ridiculously good in about 25 minutes without asking very much of me. If tuna pasta hasn’t won you over before, I really hope this is the recipe that does it!
My step-by-step instructions
Cook the pasta
(1) Bring a large pot of salted water to the boil and add the pasta. (2) Cook the pasta for 1–2 minutes less than the packet suggests. You want pasta that is just cooked and not mushy. (3) Use a heatproof mug (or ladle) with a handle to scoop out the pasta water before draining. Keep your hand clear of the steam and reserve more than you think you’ll need. (4) Drain the pasta. Don’t rinse the drained pasta – the starch on the surface helps the sauce cling. Toss it through the sauce promptly so the strands don’t stick together.
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Make the sauce
(1) Heat the olive oil in a large deep frying pan over medium heat. Add the red onion and garlic. (2) Add the capers, tomatoes and olives. Give the tomatoes time to soften and release their juices. These combine with the olive oil to create the sauce. You don’t need to cook them down into a thick tomato sauce. (3) Add the tuna and lemon juice, then turn off the heat. The tuna only needs warming through, so fold gently to keep some lovely larger flakes. (4) Add the drained pasta and some of the reserved pasta water. Toss well to combine. Add the parmesan, black pepper and sea salt flakes to taste. (5) Finely grate the parmesan fresh from a block so it melts into the sauce more easily. Keep the heat off as you toss it through. (6) If the pasta looks dry or clumps together, add another small splash of pasta water and gently toss. You’re looking for glossy strands rather than a pool of sauce.
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What can I serve with Mediterranean Tuna Pasta?
- Easy Rocket (Arugula) and Parmesan Salad – Peppery rocket and a tangy balsamic dressing work beautifully with the tuna and garlicky olive oil. You’ve already got the parmesan out, anyway.
- Green Leafy Salad with Balsamic Dressing – A simple, fresh side when you want some greens without much extra preparation.
- Freezer-friendly Garlic Bread – For mopping up the garlicky olive oil and tomato juices left in your bowl. Having some ready in the freezer makes this a very easy addition.
- Quick Broccolini Side – The lemony broccolini (tenderstem broccoli) complements the tuna pasta without adding another rich dish to dinner.
- Mediterranean Roasted Vegetables – A good option when you have vegetables to use up or want to make dinner a little more generous. Get them into the oven before starting the pasta.
What is the best canned tuna for Mediterranean Tuna Pasta?
I prefer good-quality yellowfin tuna in olive oil because I find it milder in flavour. Tuna in olive oil also has a lovely texture for this simple seafood pasta, where you really notice each ingredient. Drain it before adding it to the pan, and fold it through gently so you keep some larger flakes. You can use tuna in springwater if that’s what you have, but my preference here is olive oil.
What pasta works best for Mediterranean Tuna Pasta?
I use linguine, but spaghetti or fettuccine work well too. The long strands catch the olive oil and tomato juices as you toss everything together. Short pasta, such as penne, fusilli or rigatoni, will also work if that’s what’s in the pantry. Cook for 1–2 minutes less than the packet suggests (I do this when I know I’m going to be tossing it through a sauce) and save some pasta cooking water before draining.
How do I stop Mediterranean Tuna Pasta from becoming dry?
Reserve some pasta cooking water before draining – I scoop it out with a mug. Start by adding 60 ml (¼ cup) when you toss the pasta through the sauce, then add a little more as needed. The starchy water helps the olive oil, tomato juices and parmesan come together and coat the pasta. You want it glossy and lightly sauced, rather than sitting in a pool of liquid. Serve straightaway, as the pasta will continue absorbing the sauce as it sits.
Why do you turn off the heat when adding the tuna?
Canned tuna is already cooked, so it only needs warming through. Turning off the heat after adding it helps keep it tender, and gently folding it through keeps those lovely flakes intact. There’s no need to simmer it in the sauce.
Can I make Mediterranean Tuna Pasta without olives or capers?
Yes. If one of them isn’t your thing, leave it out and keep the other. Both add a salty, tangy flavour that works well with the sweet tomatoes and tuna, but I’d much rather you enjoy your dinner. If you leave out both, taste before serving and adjust the salt and lemon juice as needed. Just note that the finished pasta will have a milder flavour.
Can I eat Mediterranean Tuna Pasta cold?
Yes – the leftovers make a lovely cold lunch, a little like a tuna pasta salad. Store in an airtight container in the fridge for up to 3 days. The pasta absorbs some of the dressing as it sits, so toss through a little olive oil and fresh lemon juice if needed. Add fresh basil just before eating.
If you enjoyed Mediterranean Tuna Pasta, I think you’ll love:
Tuna Fried Rice Recipe – Got a can of tuna, some frozen veggies and rice? If so, then whip up this simple pantry meal in just 13 minutes. It’s a hit with kids – clean plates guaranteed!
Tuna Miso Soba Noodles Recipe – A 5-minute family-friendly cold salad made with simple canned tuna, noodles and crunchy vegetables – fantastic for lunch the next day or for popping in lunchboxes.
No-chop Tuna Bowl Recipe – A no-chop, no-cook tuna bowl with creamy tuna, ginger cucumbers, rice, edamame, carrot, pickled ginger and nori – quick, fresh and ridiculously easy. Takes only 13 minutes to throw together.
Prawn (Shrimp) Saganaki Recipe – This recipe combines a rich tomato sauce, tender prawns and golden, bubbling feta for a quick and impressive meal that’s on the table in 30 minutes.
Tuna Fish Cakes – Crispy parmesan-crumbed tuna fish cakes with a soft, cheesy potato filling and sweet chilli and lime sauce. Baked instead of fried, and just as good for lunch the next day.
Mediterranean Tuna Pasta
Share Pin Recipe PrintIngredients
- 400 g (14 oz) linguine (see note 1)
- 80 ml (⅓ cup) extra-virgin olive oil
- 1 small red onion, finely diced
- 1 tbsp freshly grated garlic
- 40 g (¼ cup) baby capers, drained
- 500 g (1 lb) cherry tomatoes or grape (baby roma/baby plum) tomatoes, halved
- 155 g (1 cup) pitted kalamata olives, roughly chopped
- 425 g (15 oz) good-quality tuna in olive oil, drained and flaked (see note 2)
- 1 small lemon, juiced
- 35 g (⅓ cup) freshly grated parmesan
- ¼ tsp freshly cracked black pepper
- Sea salt flakes, to taste
- Freshly grated parmesan
- 60 g (2 cups) loosely packed fresh basil leaves
- Lemon wedges
Instructions
- Cook the pasta – Bring a large pot of salted water to the boil. Add the linguine and cook for 1–2 minutes less than the packet suggests (see note 1). Before draining, reserve 125 ml (½ cup) of the pasta cooking water. Drain and set aside.
- Start the sauce – Heat the olive oil in a large deep frying pan over medium heat. Add the red onion and cook for 3–4 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
- Add the capers, tomatoes and olives – Add the capers, tomatoes and olives. Cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and begin to collapse and release their juices.
- Add the tuna – Add the tuna and lemon juice, then turn off the heat. Gently toss with tongs so the tuna warms through without breaking up too much.
- Toss through the pasta – Add the drained pasta and 60 ml (¼ cup) of the reserved pasta water. Toss well to combine. Add the parmesan, black pepper and sea salt flakes to taste. Add a little more pasta water, if needed, until the pasta is glossy and lightly coated.
- Serve – Divide among bowls and finish with extra parmesan, plenty of fresh basil and a generous squeeze of lemon. You can also toss the basil through the pasta before serving (see note 3).
Nutrition information
Nutritional information on this site is calculated using Foodworks Professional, the nutrition analysis software trusted by dietitians, researchers and food manufacturers across Australia and New Zealand. Disclaimer re gluten-free and dairy-free recipes.
