The quick canned tuna pasta is the simplest canned tuna pasta recipe on the blog.
The one where you just open the can and go.
It’s a bit like the classic student pasta that still tastes good even when you’re no longer a student and have no desire to cook.
Seemingly simple, when prepared with care it becomes a surprisingly satisfying dish.
You can complete and personalize it by adding other fresh ingredients from capers to cherry tomatoes.
It takes 10 minutes to prepare, keeps in the fridge, and saves lunches and dinners.
To dress my pasta, I used a light canned tuna.
The quick canned tuna pasta is a one-dish meal as it concentrates the characteristics that distinguish a balanced meal into a single course.
Light and perfect for summer.
Ideal for packed lunches or work meals.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 160 g short hollow fusilli
- 1 drizzle extra virgin olive oil (raw)
- 1 pinch mixed peppercorns (with grinder)
- tuna (light canned – weight according to diet plan)
- 12 green olives in brine (pitted)
- q.b. lemon juice
- leaves basil
Suggested Tools
- Salad Bowl with lid
Preparation
Cook the pasta al dente, rinse it thoroughly under running water to cool it and let it drain well.
Place the pasta in a large bowl or salad bowl.
Drizzle with raw oil, grind the pepper, and mix.Drain the tuna well.
If using light tuna, draining is not necessary.
I use a light canned tuna preserved with very little EVO oil with less fat than traditional canned tuna and I find it has a nicer consistency than natural tuna.Break it into pieces.
Drain and rinse the olives.
You can add them whole, halved, or sliced according to preference.
Add to the pasta:
– tuna;
drizzle with lemon juice;
– olives;
drizzle with a bit of raw oil;
and mix.Wash and dry the basil leaves, patting them gently with kitchen paper.
Plate.
Grind a little more pepper and add the basil leaves.Your quick canned tuna pasta is ready.
Enjoy your meal!
Storage, Tips, and Variations
Use whole wheat pasta to increase fiber content.
Add other fresh ingredients from capers to cherry tomatoes.
You can replace the tuna with mackerel fillets in oil [well drained and patted dry with paper towels].
The cold pasta keeps in the fridge in an airtight container for 1 day, at most 2.
It’s perfect for taking out, in a thermal container or cooler bag.
FAQ
Canned Tuna
Canned tuna in oil has a higher caloric intake than fresh due to its preservation liquid.
You can choose natural tuna or thoroughly drain canned tuna in oil and then dress it with a drizzle of extra virgin olive oil.
I use a light canned tuna preserved with very little EVO oil with less fat than traditional canned tuna and I find it has a nicer consistency than natural tuna.
As with all canned products, it should be consumed occasionally.Can I prepare it in advance?
You can prepare it the night before for the next day’s lunch, even to take out.
