Tuna Pasta

Comforting pasta classic.

Why You'll Love This Recipe

• Pantry pasta in 20 minutes.
• Bright, briny, satisfying.
• Mediterranean elegance from canned tuna.
• Budget-friendly.
• Better than it has any right to be.

Ingredient Notes

• Italian or Spanish oil-packed tuna (Tonnino, Ortiz) is dramatically better.
• Capers add brininess; don't substitute pickles.
• Fresh lemon zest is mandatory.

Ingredient Substitutions

• Canned salmon in place of tuna.
• Anchovies (3 fillets) melted in with the garlic for deeper umami.
• Cherry tomatoes for crushed.

Equipment Needed

• Large pasta pot
• Large skillet
• Tongs

Prep Tips

• Salt pasta water heavily — it's the only chance to season the pasta.
• Mince everything before you start.

Instructions

1. 1

   Gather and prep: 1 tuna, 12 oz pasta, 1 medium tomato, diced, 3 cloves garlic, minced, 1 tbsp olive oil, 1 medium onion, diced, 1 tsp salt, 1/2 tsp black pepper. mince the garlic, and dice the onion before you start cooking.

2. 2

   Cook pasta. Fish is done at 125–130°F and flakes easily with a fork; do not overcook.

3. 3

   Sauté garlic and onion.

4. 4

   Add tomato and tuna.

5. 5

   Toss with pasta.

Artsi Pro Tips

• Oil-packed tuna is the secret — way more flavor than water-packed.
• Reserve tuna oil; it's pure umami.
• Toss tuna in gently to keep texture.

Common Mistakes

• Water-packed tuna — too bland.
• Overworking tuna into mush.
• Skipping pasta water reservation.

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