Ingredients
10 to 12 ounces (280–340 g) pasta (linguine, fusilli, spaghetti, penne, or other preferred types)
6.7 to 10 ounces (190–280 g) canned tuna (preferably packed in olive oil, lightly drained)
3/4 cup (180 ml) basil pesto (homemade or store-bought)
1/4 to 1 cup (60–250 ml) reserved pasta water
Optional:
5 tablespoons cream cheese or 1/4 cup (60 ml) all-purpose cream
2 tablespoons lemon juice
1/4 cup (25 g) grated Parmesan cheese
Salt and black pepper to taste
2–3 tablespoons olive oil
Optional add-ins: minced garlic, minced onion, chili flakes, cherry tomatoes, peas, spinach
For Homemade Pesto (optional):
1/3 cup roasted pepitas or sunflower seeds
1 clove garlic
2 cups spinach and arugula blend
1 cup fresh basil leaves
1/3 cup (80 ml) extra virgin olive oil
2 teaspoons white vinegar
1/4 teaspoon kosher salt and black pepper to taste
Instructions
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve between 1/4 and 1 cup of pasta water before draining.
2. If making homemade pesto, blend all pesto ingredients in a food processor until smooth while pasta cooks.
3. (Optional) In a pan, lightly sauté minced onion and garlic in olive oil until aromatic. Add tuna and cook briefly to warm through.
4. In a large bowl or saucepan, combine pesto, drained tuna, and cream cheese or cream if using. Stir in lemon juice, salt, and pepper to taste. Gradually add reserved pasta water to achieve a saucy consistency.
5. Toss warm cooked pasta into the sauce until fully coated. Add Parmesan cheese and mix well. Adjust seasoning as desired.
6. Serve immediately, garnished with extra Parmesan or fresh herbs.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💧 Reserve pasta water to help loosen and bind the sauce to the noodles.
🌿 Avoid reheating pesto at high temperatures to prevent the basil from turning bitter.
🍋 A squeeze of lemon juice brightens the flavor without overpowering the dish.
- Prep Time: 5 minutes
- Cook Time: 10 to 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian Fusion
- Diet: Pescatarian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 620
- Sodium: 400 mg
- Fat: 20 g
- Carbohydrates: 78 g
- Fiber: 4 g
- Protein: 30 g