Tuna Pasta with Lemon & Arugula
This tasty canned tuna pasta recipe is budget-friendly and super quick. I keep the ingredients on hand because my family requests it often. It is a great pantry meal if you usually have arugula in the fridge. Use your favorite pasta—wheat, gluten-free, or the new varieties of bean flour (chickpea and lentil), which work great.
Why Use Canned Tuna in Pasta?
Canned tuna is rich in nutrients, protein, and omega-3s. Take a look at the nutrition panel following the recipe! It is also so convenient and takes up very little pantry space. I recommend getting the best tuna you can afford – I use wild-caught. This article in FOOD52 will provide some background on the safety and quality of different types of canned tuna.
This recipe came to me through a bridal shower recipe book. Everyone invited was asked to provide a favorite recipe for the bride. I was lucky to be the host who created the cookbook, and this recipe caught my eye. Thank you, Alexa, for sharing this delicious tuna pasta recipe. I am always seeking good recipes for canned tuna and canned salmon. They make great pantry recipes to keep on hand in case you can’t get to the store.
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Canned Tuna Pasta with Arugula: 25-Minute Meal
This tasty recipe for Canned Tuna Pasta with Arugula and Lemon is a delicious, one-pot meal that can be on the table in 25 minutes! It’s also budget-friendly and veggie-forward.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Fish & Seafood
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 12–oz linguini, wheat, gluten-free, or chickpea flour
- 1/3 cup olive oil. Use a smaller amount if using tuna packed in oil
- 6 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 3 5–ounce cans Albacore wild tuna, drained; tuna in oil can also be used, but reduce the 1/3 cup olive oil above to 1/4 cup.
- 4 teaspoons lemon zest – zest from one lemon
- 1/4 cup lemon juice – juice of one lemon (tip: room temperature lemons provide more juice)
- 4 cups arugula
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup Kalamata black olives for garnish, optional
- 2 Tablespoons drained capers, optional
Instructions
- Cook pasta in a large pot of boiling salted water according to package directions for al dente. Before draining, reserve 1 cup of salted pasta water in a coffee mug. Drain the pasta and place it back into the cooking pot with a little of the pasta water if the sauce is not mixing easily.
- Make the sauce while the pasta is cooking—heat oil in a heavy, large skillet over medium-high heat. Add garlic and crushed red pepper. Saute for 30 seconds.
- Add the tuna to the garlic, break it into pieces, and stir until heated through—about 3 minutes. Add the lemon juice and zest and stir to combine. Remove from heat.
- Add arugula to the drained pasta and toss over low heat until it wilts for about 2 minutes. Add some pasta water if needed.
- Mix the tuna with the pasta and stir to combine. If needed, add more pasta water to moisten.
- Season – add salt and pepper.
- Serve -place in a serving bowl and garnish with olives.
Notes
You may be able to serve 5, depending on appetite. You can also use 1 pound of pasta to provide more servings. If you enjoy this recipe, try Tuna and Kale Pasta.
6 responses to “Canned Tuna Pasta with Arugula: 25-Minute Meal”
I have made this a few times and I just love it! I added artichokes and put a little feta on top. Delicious and so full of flavor!
Diana, Thank you for the cooking tips and review.
This was really good! Had some capers in the fridge so I threw them in. Will have to try the olives too. Great quick, easy and healthful meal. Thanks for sharing!
I am soooo happy you enjoyed the recipe! Thanks for cooking and reviewing!
Looking forward to trying this. Curious whether you would put arugula in the pasta water as instructed for kale? Also, wondering how this is as a leftover?
Hi Monica, Yes, I keep a little of the pasta water for both kale and arugula to add moisture while combining the ingredients in the final steps. Very little is needed. Both versions make excellent leftovers. The kale holds up better on the second day. The arugula really starts to wilt after warming it up twice, but it’s still tasty.