Tuna pea pasta is the perfect way to enjoy those fresh spring peas! It’s a light yet super flavorful dish that works well for lunch or a light dinner.
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Looking for a quick, easy lunch that tastes absolutely amazing? You’ve just found it!
This super easy tuna pea pasta is incredibly tasty and couldn’t be easier to make. And since it only requires a handful of ingredients, it’s the perfect mid-week meal when you’re short on time.
I love to make this recipe with fresh peas when they’re in season, as their sweetness pairs so well with the lemon and tuna. However, it’s also a great candidate for frozen peas if that’s what you have on hand.
Why you’ll love this tuna pea pasta
- It’s light and satisfying at the same time.
- You can have it on the table in 20 minutes.
- You only need a handful of staple ingredients to whip it up!
What you’ll need
Tuna — Albacore tuna packed in olive oil is my go-to choice for this pasta with canned tuna. Not only does it taste amazing, but it also doesn’t tend to break up as much.
Olive oil — If you’re using tuna packed in oil, you can use the very oil from the can to sauté the onion in. Alternatively, use your favorite good quality extra virgin olive oil.
Lemon — Freshly squeezed is always best. Have some extra slice on hand to squeeze when serving if you like.
Pasta — My favorite pasta shape for this canned tuna pasta dish is farfalle (they’re just so cute, aren’t they?). You can absolutely use your own favorite, though.
Parmesan — Sprinkling grated Parmesan on tuna pasta is controversial ( just ask the Italians!), but I personally think there’s no better way to finish this dish than with a generous sprinkle of cheesy goodness.
Pro tip
You don’t need to thaw the peas if using frozen. Simply add them to the boiling water for 2-3 minutes, and they’ll be perfectly cooked.
How to make pasta with tuna and peas
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Cook the pasta in salted water per package directions. Add the peas for the last 2 minutes of cooking.
Heat the olive oil and sauté onion until softened, then add garlic, chili flakes, and lemon juice.
Drain the pasta and peas, and add to the skillet with aromatics. Toss together.
Stir in tuna, parsley, and Parmesan. Season to your liking and serve immediately.
Substitutions and variations
- Stir in some freshly chopped dill or basil for a different herby flavor.
- Add some sliced grilled zucchini or sundried tomatoes with the tuna.
- You can also substitute the tuna with salmon flakes if you like.
Recipe tips and notes
- It’s always best to avoid pre-grated Parmesan and grate your own because the flavor is so much better.
- To add a restaurant-quality flavor to this tuna pea pasta, add ¼ cup of white wine with the lemon juice and simmer until the alcohol cooks off.
- This is the kind of pasta dish that can be made ahead, and it will taste great the next day, so you can make a double batch and that’s two lunches sorted!
What to serve with tuna pea pasta
I like this tuna pasta dish as is, but you can serve it with your favorite garlic bread or a simple green salad on the side.
Leftovers and storage
- Any leftovers will keep well in the fridge for up to 3 days in an airtight container.
- I love this canned tuna pasta both hot and cold! To reheat, pop it in the microwave for 1-2 minutes or until heated through.
- To freeze, transfer to a freezer-safe container and store in the freezer for up to 2 months. The texture of the pasta might be different when thawed.
If you’ve tried this tuna pea pasta recipe, please rate it and leave me a comment below! I’d love to hear how it turned out.
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Tuna Pea Pasta
Ingredients
- 8 oz (225 g) bowtie pasta
- 1 cup (150 g) fresh peas
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 large garlic cloves, finely chopped
- ¼ teaspoon red chili flakes
- 1 tablespoon lemon juice, freshly squeezed
- 1 can (5 oz./140 g) tuna, drained
- 2-3 tablespoons fresh parsley, roughly chopped
- ⅓ cup (30 g) Parmesan, freshly grated
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of water to a boil, salt generously and cook the pasta according to the package instructions until al dente. When you have 2 minutes left, add the fresh peas to the pot.8 oz bowtie pasta1 cup fresh peas
- Meanwhile, heat the olive oil in a large skillet or pot and sauté the onion for 2-3 minutes over medium heat until softened and translucent.1 tablespoon olive oil1 medium onion
- Add the garlic and continue to cook for another minute until fragrant.2 large garlic cloves
- Stir in the red chili flakes and lemon juice and simmer for a minute.¼ teaspoon red chili flakes1 tablespoon lemon juice
- Drain the pasta and peas and add everything to the skillet. Toss well to combine.
- Add the tuna and mix, careful not to crumble it too much.1 can (5 oz./140 g) tuna
- Stir in the fresh parsley and Parmesan, then season to taste and serve immediately.
Video
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Kim Williams says
I found it to be dry and have too much pasta (8 oz) and pretty flavorless. I wish I had read the tip about adding wine, that might have helped.
Lauren says
I was looking for something different to do with tuna and this worked a treat. Great recipe and bags of flavour!
Angela says
This was a hit! Quick, easy, and delicious. Will make again!
Alice says
Hi Angela, thank you for your review — I'm so glad you enjoyed it!
Melanie says
Made this for our lunch and we loved it! We do tuna pasta recipes but this is something new. So healthy and delicious! Thanks
Rin says
So yummy! I love that it's perfect for meal prep too! I made just enough to last me until the weekend!
Alice says
I'm so glad you liked the pasta, Rin!
Maris says
I tried this with farfalle pasta and loved how the sauce clung to the little bows. The tuna was tasty and didn’t fall apart.