Get ready to take your taste buds on a flavorful journey with this delicious tuna pesto pasta recipe. Packed with protein, aromatic basil pesto, and al dente pasta, this dish is sure to satisfy even the pickiest of eaters. So grab your apron and get cooking, because dinner just got a whole lot tastier!
Easy Tuna Pesto Pasta Recipe
This is an easy-to-make delicious recipe that combines the flavours of tender tuna, fragrant hazelnut basil pesto, and al dente pasta. Canned tuna is a versatile ingredient that can add a burst of flavour to your dish. This recipe is quick and easy to make, perfect for those busy weeknights when you need a satisfying quick meal in a hurry. The combination of tender canned tuna with flavorful pesto creates a delicious dish that will become a favourite in your recipe rotation. A great way to use up any cans of tuna in the cupboard! Whether you use tuna packed in olive oil or water, this dish is sure to impress the whole family with its simplicity and taste.
Why Make This Pasta With Tuna and Pesto
- Super quick simple pesto pasta and ready in 15 minutes using pantry staples
- Packed with flavour from the fresh pesto
- Super versatile – can add your favourite vegetables to the dish e.g. broccoli, green beans or cherry tomatoes. Adding baby spinach to your tuna pesto pasta not only enhances the flavour but also provides a boost of nutrition. Baby spinach is packed with vitamins and minerals, making it a healthy addition to this dish. Its vibrant green colour adds visual appeal as well. By incorporating baby spinach into your tuna pesto pasta, you are creating a balanced and delicious dinner that is quick and easy to prepare.
- Healthy with good fats from extra virgin olive oil in the pesto
- Can use any pasta shape you like
- Can use store bought or homemade pesto
- Any leftovers can be eaten cold as pasta salad
- High in protein
Ingredients
Fresh basil – this makes up the base of the pesto and also as a garnish
Hazelnuts – used for the pesto instead of pine nuts. You could also use almonds, walnuts, cashews
Lemon – brings some nice acidity to the pesto
Garlic – I like to have a garlic flavour running through my pesto
Parmesan – gives a sharp flavour to the pesto and helps to season as it is salty
Pasta – use your favourite dried pasta. I have opted to use penne pasta as it is one of my favourites but you could use spaghetti, rigatoni or fusilli. Use your favourite pasta.
Tuna – going for a good quality fish packed in olive oil is best but you can use one packed in brine. I like to use albacore in olive oil – it is full of flavour and tender and is my favourite type of tuna.
Making The Pesto
- Measure out all your ingredients
- Add the basil leaves and hazelnuts to the blender, with the olive oil and blitz until smooth
- Add the grated parmesan cheese, fresh garlic and fresh lemon juice and blitz again until smooth
- Check for seasoning with sea salt and black pepper
- Done!
Making the pesto is a breeze with a mini blender or food processor. Use just the basil leaves and not the stalks as the stalks can be a little bit bitter. Whiz it up until it is to a texture that you like. Leave it a little chunky or blend until it is super smooth it is up to you! You could also use shop bought pesto as an alternative.
How To Make Tuna Pesto Pasta
- Cook the pasta
Boil water in a large pot and cook the pasta. Cook 1 minute short of cooking time as the pasta will continue to cook when you toss with the pesto and tuna. Reserve a cup of the pasta water.
- Toss
When the pasta is ready, add to a frying pan over medium-low heat, along with the tuna and pesto and toss/stir with a little reserved starchy pasta water to make a pesto sauce
- Serve
Heat the cooked pasta with the pesto and tuna for a minute or so then serve immediately
Is tuna pesto pasta a healthy meal option?
Yes, this dish can be a healthy meal option. Tuna provides lean protein and omega-3 fatty acids, while pesto offers healthy fats and flavor. Opt for whole grain pasta and add some veggies to make it a well-rounded, nutritious meal choice.
How Much Pesto Should You Add To Pasta?
This recipe makes enough pesto for a small jar, around 200ml worth of pesto. You can add as little or as much as you like to your pasta – I tend to use nearly all of it as I like it extra saucy and want to taste the pesto in the pasta. You could however just use less and make the pesto go a little further. I would start with a couple of tablespoons and see if you like it. You can always add more.
Storage
This versatile dish can be enjoyed hot or cold. If you have leftover pesto, it can be easily stored in the fridge for up to 4 days. The pasta itself can be kept in an airtight container in the fridge for up to 2 days or frozen for up to 6 weeks. I like to top it off with some extra virgin olive oil to help prevent it from oxidizing and turning dark green. The vitamin C from the lemons also helps to keep this pesto nice and bright green in the fridge. When reheating, simply pop it in the microwave or enjoy it as a cold tuna pesto pasta salad. This meal is perfect for picnics, lunches, or quick dinners, and pairs well with fresh fruits or small sandwiches for a complete and satisfying meal.
Try Another Recipe
Tuna Pesto Pasta
Ingredients
- 40 g whole hazelnuts
- 40 g fresh basil leaves
- 25 g grated fresh parmesan
- 100 ml extra virgin olive oil
- 1 clove garlic
- 1 lemon (juice)
- 1/2 tsp salt
- 100 g tuna
- 200 g penne pasta
Instructions
- Measure out all ingredients
- Make the pesto by first adding the basil leaves, olive oil and hazelnuts to the blender and blitzing till smooth
- Now add the parmesan, lemon juice, salt and garlic and blitz again until smooth
- Taste and check for seasoning
- Bring a pot of salted water to the boil and add the pasta
- Cook for a minute short of the recommended cooking time
- Add the drained pasta, flaked tuna and pesto to a frying pan over medium heat and toss/stir to combine, using a little of the pasta water to make a sauce
- Heat through for a minute then serve with fresh parmesan and a basil leaf to granish