Crab and Egg Stir Fry Rice Bowl – Creamy, Comforting, and So Easy to Make!

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Canned Tuna Pasta – Quick, Mediterranean-Inspired, and Packed with Flavor

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If you’re craving something bold, fast, and comforting without spending hours in the kitchen, this Canned Tuna Pasta is your new go-to. Briny capers, zesty lemon, and savoury tuna combine beautifully with garlic, roasted capsicum (bell pepper), and a touch of spice to deliver a Mediterranean twist on a pantry-friendly classic. It's light yet deeply satisfying—and ready in under 30 minutes!

Tuna pasta is a popular choice in many parts of the world—especially across Southern Europe—where tinned fish is a staple in quick and flavour-packed meals. This version is my fusion of Italian coastal flavours with modern pantry convenience. The key is balancing the umami of tuna with bright ingredients like parsley, lemon juice, and olives. A splash of tuna fish sauce adds a depth you’d never expect from a 20-minute dish. It’s the kind of recipe that feels both rustic and refined. Best part? You likely already have everything you need in your pantry. It also stores well and tastes even better the next day, making it perfect for meal prep!

Key Ingredients & Their Roles

• Tuna in oil → Adds rich, savory flavor and hearty protein. Oil-packed tuna gives the sauce body and depth.
• Tuna fish sauce → Boosts umami and adds an anchovy-like saltiness that deepens the flavor profile.
• Capers & olives → Provide briny pops that cut through the richness of the tuna and olive oil.
• Roasted capsicum (bell pepper) → Adds sweetness and color, balancing the savory elements.






Canned Tuna Pasta Recipe Details

πŸ“Œ Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Cuisine Type: Mediterranean-inspired | Calories (Estimate): ~480 kcal per serving | Serving Size: Serves 4


πŸ“ Ingredients:

  • 400g (14 oz) spaghetti
  • 1 can (425g / 15 oz) tuna in oil, drained
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 onion, thinly sliced
  • 2 tbsp tuna fish sauce (or anchovy paste as substitute)
  • 1 tsp red pepper flakes (or to taste)
  • 1 tbsp capers
  • 1½ tbsp chopped olives (green or black)
  • ¼ cup roasted capsicum (bell pepper), chopped
  • ¼ cup chopped parsley
  • 1 tbsp lemon juice
  • ¼ tsp salt (adjust to taste)
  • ¼ tsp black pepper
  • Optional: Grated Parmesan cheese, for serving

πŸ‘¨‍🍳 Instructions:

  1. Cook the Pasta:
    Bring a large pot of salted water to a boil. Cook spaghetti according to packet directions until al dente. Reserve ¼ cup of the pasta water and drain the rest.
  2. SautΓ© the Aromatics:
    In a large pan, heat 1 tbsp olive oil over medium heat (about 180°C / 356°F). Add sliced onion and minced garlic, sautΓ© for 3–4 minutes until the onion is soft and translucent.
  3. Add Flavour Base:
    Stir in the tuna fish sauce and red pepper flakes. Let it cook for 1 minute until fragrant.
  4. Combine Pasta & Sauce:
    Add the cooked spaghetti into the pan along with roasted capsicum, capers, chopped olives, and reserved pasta water. Season with salt and pepper. Mix everything together well.
  5. Finish with Tuna & Herbs:
    Turn off the heat. Gently fold in the chunky tuna, chopped parsley, and lemon juice. Toss until combined but avoid breaking the tuna too much.
  6. Serve:
    Serve hot, topped with grated Parmesan cheese if desired.

Tips & Ingredient Substitutions

  • Tuna substitute: Use canned mackerel or sardines for a stronger flavor or canned salmon for a milder taste.
  • Gluten-free option: Use gluten-free spaghetti.
  • No tuna fish sauce? Sub with 1 tsp soy sauce + anchovy paste or miso paste for depth.
  • Add-ins: Toss in cherry tomatoes, spinach, or sun-dried tomatoes for extra color and nutrients.
  • Make-ahead: This pasta stores well in the fridge for up to 3 days. Best reheated with a splash of water or olive oil.

Frequently Asked Questions (FAQ)

Q: Can I make this ahead of time?
Yes! This dish tastes even better the next day. Store in an airtight container in the fridge for up to 3 days.

Q: What can I use instead of tuna fish sauce?
You can substitute anchovy paste, soy sauce, or even a bit of miso paste for umami flavor.

Q: Is this recipe spicy?
It has a mild heat from the red pepper flakes, but you can adjust to your taste or omit it entirely.

Q: Can I freeze this dish?
Yes, you can freeze this tuna pasta! Let it cool completely, then transfer to an airtight, freezer-safe container. It will keep well for up to 2 months. When reheating, thaw overnight in the fridge and warm gently in a pan or microwave with a splash of water or olive oil to refresh the texture. The pasta may soften slightly, but the flavor holds up beautifully.

Q: What pasta shape works best?
Spaghetti or linguine works well, but penne or fusilli can also hold the sauce nicely.

Wrap-Up 

This canned tuna pasta is the perfect blend of convenience and flavor—quick to whip up, pantry-friendly, and satisfying every single time. I hope you give this recipe a try and make it your own!
πŸ’¬ Have a favorite twist on tuna pasta? Share it in the comments below!
πŸ“Ž Craving more easy pasta recipes? Check out my Soy-Glazed Spam Pasta next!

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