Tuna Pasta

Tuna Pasta

This Tuna Pasta recipe is quick to make and can be made with pantry ingredients that you might just have on hand right now! 
Course Main Dish
Cuisine Italian
Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 4 servings
Calories 458kcal
Author Tempie


  • 3 tbsp olive oil (can use drained from can or your own)
  • 3 cups bowtie (farfalle) pasta rotini also works great (use gluten-free pasta for GF)
  • 1 medium yellow onion, finely chopped
  • 1/2 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • 1/2 tsp crushed red pepper flakes, optional
  • 1/3 cup dry white wine (recommended: Pinot Grigio )
  • 1 (14.5 oz) can of fire roasted (or regular) diced tomatoes, drained well
  • 2 tbsp chopped fresh parsley, plus additional for garnish
  • sea salt to taste


  • Drain oil from cans of tuna into a small bowl and set aside if using or discard. Place the tuna into a medium-sized bowl and flake with a fork. 
    Bring 3 quarts of water to boil in a 4-quart pot. Add salt, then pasta and cook according to package directions until al dente. 
    While the pasta cooks, heat 3 tbsp of olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring ocassionally until they have begun to soften, about 3 minutes. Add the tuna and cook for another 2 minutes. Stir in the garlic powder, Italian seasoning, crushed red pepper flakes and parsley. Add the wine, and cook, stirring gently for about 1 minute. Add the tomatoes and let cook for another 3 minutes. 
    Drain the pasta well, then add it to the skillet and gently mix until well combined. Top with additional fresh parsley if desired. 


Adapted from The Mediterranean Prescription<br /><br />