This tasty recipe for Tuna Pasta with Lemon and Arugula is not only budget-friendly but also super quick. I keep the ingredients handy because my family requests this recipe often. It’s also one of my favorite pantry meals. Any pasta can be used, and kale can be substituted for the arugula.
Why Use Canned Tuna in a Pasta Recipe?
Canned tuna is rich in nutrients, high in protein and omegas. 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 that 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.
Canned Tuna Recipes Make Great Pantry Meals
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 enough 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.
Tuna Pasta with Arugula and Lemon 25-Minute Meal
- Total Time: 25 minutes
- Yield: 4 1x
Description
This tasty recipe for Tuna Pasta with Arugula and Lemon is a delicious, one-pot meal on the table in 25-minutes! It’s also budget-friendly.
Ingredients
- 12–oz linguini
- 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 olive oil amount
- 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
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 back into the cooking pot with a little of the pasta water if the sauce is not mixing easily.
- Make sauce while the pasta is cooking—heat oil in a heavy large skillet over medium-high. Add garlic and crushed red pepper. Saute for 30 seconds.
- Add tuna to the garlic, break into pieces, and stir until heated through – about 3 minutes. Add 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 mixture with the pasta and stir to combine. Add more pasta water to moisten, if needed.
- 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.
- Prep Time: 10
- Cook Time: 15
- Category: Fish & Seafood
- Method: Stovetop
- Cuisine: Italian
Keywords: one-pot meal, budget friendly, pantry meal, fast, lenten meal, meatless Fridays dinner
6 responses to “Tuna Pasta with Arugula and Lemon 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.