Pesto Tuna Pasta (15 Minutes)
Pesto tuna pasta is the perfect quick and easy weeknight meal. Made with pantry staples and packed with flavor and comes together in under 15 minutes, with 5 simple ingredients.
If you love pesto, you have to try Pesto Crusted Salmon and Veggies, Pesto Mushroom Pasta or Shrimp Pesto Orzo Pasta.
As a former health coach and personal trainer, helping people feel their best is my passion. I believe that food has to taste great or there is no way you will stick to eating it week after week. Head over to the about page to check out more information about quick everyday meals and other ways Bites of Wellness can be a resource for you.
How to make tuna pesto pasta
- Cook the pasta according to the package directions.
- Make the pesto (or buy it and skip this step).
- Drain the pasta, reserving about 1/2 cup of the pasta water.
- Add the pasta back to the pot along with pesto, tuna, and sundried tomatoes. Stir well.
- Add at least 1/4 cup of the cooking liquid, stir and add more as needed.
Pasta Pesto Tuna
Ingredients
- 8 oz pasta (gluten free)
- 1 cup pesto
- 2 cans solid tuna, in olive oil
- 1/4 cup sun dried tomatoes in olive oil (omit the oil)
- salt - to taste, if needed
Instructions
Tuna Pesto Pasta
- Cook the pasta according to the directions on the box.8 oz pasta (gluten free)
- Optional: While the pasta is boiling, make the pesto.
- Remove about 1/2 cup of the cooking liquid and reserve it for the sauce. Drain the pasta and add it back to the pot.
- Add the drained canned tuna, pesto and sun dried tomatoes (omit the oil) to the pasta and stir well. While stirring, add in the 1/4 cup of cooking liquid. If needed add up to an additional 1/4 cup until the sauce has the consistency you prefer.1 cup pesto, 2 cans solid tuna, in olive oil, 1/4 cup sun dried tomatoes in olive oil (omit the oil), salt
- Serve the pasta hot, cold or at room temperature.
Recipe Notes
-
- Reserve some of the cooking liquid: The starch in this liquid helps to create a really thick sauce that sticks to the pasta better.
- Be sure to use a pesto that you really love (it’s the star).
- To make this low carb, you can use spaghetti squash, zucchini noodles, heart of palm pasta in place of the pasta. You may need to add 1-2 tbsp. of hot water to the pesto to help distribute it around the noodles.
Nutrition Information
Other additions
- Artichoke hearts
- Chopped tomatoes
- Spinach, arugula, or kale
- Cooked vegetables: zucchini, summer squash, asparagus or green beans
- Roasted veggies: broccoli, cauliflower, brussel sprouts
- Cannellini beans or chickpeas
- Frozen green peas (add with the pasta water)
Common questions
What is the best tuna to use
Use your favorite canned tuna. I prefer solid tuna in olive oil (vs. flaked tuna in water). I think it has a slightly better flavor and texture in the dish.
Tips for buying tuna:
- Line caught, pole caught or troll caught as that is a more sustainable fishing option.
- Skipjack has lower levels of mercury than albacore and yellowfin.
- Some of the brands I love are SafeCatch, Wild Planet, Thrive Market and Trader Joe’s (which is the most budget friendly).
What is the best store bought dairy free pesto
- Trader Joe’s Cashew Arugula Pesto (my go to – the most budget friendly)
- Seggiano Brand, ROI, and Compagnia Sanremo (all dairy free)
Homemade pesto recipes
Tip: You can always have fresh pesto on hand by making a double batch and freezing the extra batch. Freeze in ice cube trays and then store the cubes in a freezer safe bag for up to 3 months.
