The quick canned tuna pasta is the simplest canned tuna pasta recipe on the blog.
It’s the kind where you just open the can and go.
It’s somewhat the classic student dish that still works even when you’re no longer a student and either in a hurry or not in the mood to cook.
Apparently simple, when prepared with care it becomes a surprisingly satisfying dish.
You can complete and customize it as you wish by adding other fresh ingredients from capers to cherry tomatoes to arugula.
It is prepared in 10 minutes, can be stored in the fridge, and saves lunches and dinners.
To dress my pasta I used a light canned tuna.
Light, perfect for summer and beyond, it’s also ideal for packed lunches or work.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 5.6 oz short hollow fusilli
- 1 drizzle extra virgin olive oil (raw)
- 1 pinch mixed peppercorns (with grinder)
- tuna (light canned – weight as per dietary plan)
- 12 green olives in brine (pitted)
- to taste lemon juice
- leaves basil
Suggested Tools
- Salad Bowl with lid
Preparation
Cook the pasta al dente, drain it, and rinse it thoroughly under running water to cool it down.
After draining it well, pour the pasta into a large bowl or salad bowl.
Drizzle with a dash of raw extra virgin olive oil, grind the pepper, and mix.Drain the tuna well, if using light tuna, it’s not necessary.
I use a light canned tuna preserved with very little evo oil with less fat compared to traditional canned tuna and I find it has a more pleasant texture than natural tuna.
Break it into pieces.
Rinse and drain the olives.
You can add them whole, halved, or sliced according to taste.
Combine with the pasta:
– tuna;
drizzle with lemon juice;
– olives;
drizzle with a dash of raw extra virgin olive oil;
and mix.Wash and dry the basil leaves, patting them gently with kitchen paper.
Plate.
Grind some more pepper, add the basil leaves.Your quick canned tuna pasta is ready.
Enjoy your meal!
The canned tuna pasta is a complete dish; add your portion of vegetables to compose a balanced meal or single dish that helps keep blood sugar stable.
Storage, Tips, and Variations
Use whole wheat pasta to increase fiber content.
Add other fresh ingredients from capers to cherry tomatoes to arugula.
You can substitute tuna with well-drained and patted dry oil-packed mackerel fillets.
The canned tuna pasta can be stored in the fridge in an airtight container for 1 day, at most 2.
Perfect for taking outside the home.
Do not leave cooked pasta at room temperature for more than 1-2 hours [to prevent the growth of the Bacillus cereus bacteria, which can cause foodborne illness].
FAQ (Frequently Asked Questions)
Canned Tuna
Canned tuna in oil has a higher caloric intake than fresh due to the preservation liquid.
You can choose natural tuna or drain tuna in oil well to then dress it with a dash 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 more pleasant texture 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, also to take outside the home.
