Tuna and Kale Pasta – One-Dish Meal
Who doesn’t love an excellent one-dish meal? No sides are needed, and the sauce is ready when the pasta is cooking. Bingo. If I had to eat one dish for the rest of my life, this tuna and kale pasta recipe would be among my top considerations!
Why Tuna and Kale Pasta is a Winning Recipe
- Fast – on the table in 30 minutes
- Budget-friendly – Costs about $3/serving
- Delicious – it will convert any kale skeptic
- Fantastic leftovers – warms up nicely in the microwave the next day
- Pantry Meal – easy to keep canned tuna and pasta on hand
Easy to Grow Kale in the Garden
I have altered the original recipe, Tuna Pasta with Arugula and Lemon, by adding kale. This recipe came to me through a bridal shower recipe book. Everyone invited was asked to provide a favorite recipe for the bride. Thank you, Alexa, for submitting this delicious tuna pasta recipe. I also grow kale in my garden, making it a staple in our family. According to Farmer’s Almanac, kale can be seeded or planted six to eight weeks before the first fall.
Give Kale a Massage – Say What?
A trick to making this dish extra yummy is to massage the kale leaves. This may seem weird that a vegetable needs a massage, but it improves the kale’s texture and digestibility. I’m sure this tuna and kale pasta recipe will win over any kale cynics.
Ingredient Notes
- Pasta – I like this recipe’s penne rigate (with ridges) because the sauce holds well to the surface area. But other pasta will work – linguini, rigatoni or ziti.
- Tuna – buy the best that you can afford. The more expensive tunas are wild and sustainably caught. If you buy tuna in oil, read the label for healthy fats. Eat This, Not That! It is an excellent resource for choosing canned tuna.
- Fresh Lemons only – no substitutes because the lemon zest offers so much to the taste of this dish.
- Red Pepper Flakes – save the little packets that come with your pizza if you do not keep this fantastic spice on hand – no subbing, please, but you can reduce the quantity if heat is an issue.
- Garlic – jarred garlic in a pinch, but fresh is best
- Olive oil – no subs
- Kale–arugula is a great alternative, but you do NOT need to massage the leaves in lemon juice.
- Kalamata Olives – offer them on the side for picky eaters but try these yummy Greek pearls. Use capers if you are not an olive fan.
- Parmesan Cheese – The best tasting and most authentic is Parmesan Regioanno -see tip below.
How to Shop for and Use Parmesan Cheese
- Purchase Parmesan cheese in block form. Pre-grated cheese is convenient but grate just before using it for the best flavor.
- Parmesan Reggiano, called Parmigiano-Reggiano in Italy, is a variety only made in four regions of Italy and is a popular cheese choice for pasta. It’s a hard cow’s milk cheese with a rich, sharp flavor that is aged at least two years.
- Parmesan cheese that is not produced in Italy can be used. There are suitable varieties of Parmesan cheese made in the USA. Look for an aged cheese in block form. Try both Parmesan Reggiano and Parmesan and decide for yourself, but using Italian cheese will keep the recipe closer to its heritage.
Tuna and Kale Pasta – Budget-Friendly One-Dish Meal
- Total Time: 25 minutes
- Yield: 5 1x
Description
This is a quick, delicious, and easy one-dish recipe that uses readily available ingredients of canned tuna, pasta, lemon, and kale and it’s ready in 30 minutes.
Ingredients
- 1 lb. Penne or favorite pasta, regular or gluten-free
- 4 cups kale, torn into bite-sized pieces
- Zest of 1 lemon
- Juice of 3 lemons
- 1 teaspoon sea salt
- 1/3 cup Olive Oil
- 4 –6 Garlic Cloves, crushed
- 1 teaspoon crushed red pepper flakes
- 3 5–oz. can good quality tuna in water; tuna in oil can be used but reduce the amount of olive oil above.
- 1/4 cup black Kalamata olives or 2 tablespoons capers
- 1/4 cup Parmesan Reggiano cheese, grated*
Instructions
- Cook pasta according to the package direction, adding salt to the water. Scoop out one cup of hot boiling pasta water just before draining.
- Prepare kale – Rinse torn kale in a colander or salad spinner and place kale in a large serving bowl with lemon juice, zest, and salt.
- Knead kale for a minute or two to soften the leaves. Allow kale to sit while the pasta cooks. The lemon juice, salts, and kneading soften the leaves, improving the kale’s texture and digestibility.
- Make tuna sauce – heat oil in a heavy large skillet over medium heat. Add garlic and crushed red pepper. Sauté 30 seconds. Add tuna; stir to break up the pieces and heat through. Remove from heat.
- Scoop out one cup of pasta water in a coffee mug and reserve. Drain the pasta and add it back into the cooking pot.
- Add the tuna mixture to the pasta pot.
- Fold in wilted kale leaves and mix thoroughly.
- Season with salt and pepper.
- Serve the pasta dish in the serving bowl that held the wilting kale, if desired. Sprinkle with Parmesan Regioanno cheese and garnish with olives.
Notes
Note: This recipe was updated on Jan 20, 2023.
*Italians do not usually serve Parmesan cheese with a fish dish, but I like how the cheese and lemon make a rich sauce.
You can use tuna in oil if you prefer – it has more flavor, but reduce the amount of olive oil. Also, try this recipe using arugula instead of kale Tuna Pasta with Arugula and Lemon.
- Prep Time: 15 minutes
- Cook Time: 15 Minutes
- Category: Fish & Seafood
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 5
Keywords: One-dish pasta, pantry meal, tuna, One-dish meal
9 responses to “Tuna and Kale Pasta – Budget Friendly One-Dish Meal”
YUM!!!! Love the lemon and the spicy kick!
★★★★★
😊 Thanks. Spicy & lemony are the best!