Creamy Tuna Pasta

Creamy Tuna Pasta

As soon as the weather starts to cool down, I’m craving all the cozy comfort food! I’m talking soups, stews, a warming pot roast, and a personal favorite: this Creamy Tuna Pasta.

Growing up, my mom frequently whipped up creamy tuna over rice – it was always a big hit at home. This recipe is a little twist on mom’s fave, swapping out rice for pasta.

This Creamy Tuna Pasta recipe is the ultimate comfort food that whips together surprisingly fast! It takes the classic combo of pasta and peas, tosses them in a rich and flavorful cream sauce jazzed up with onion, garlic, and parmesan, and then tops it all off with flaky tuna and a fresh hint of lemon. It’s a hearty, delicious, and simple-to-make dish that’s sure to become a family favorite.

Creamy Tuna Pasta Ingredients

• Fettuccine (or linguine): Both types of pasta are fantastic in this recipe thanks to their knack for clinging onto creamy sauces. And remember, we’re using just 6 ounces of pasta – if you’ve got a food scale, it’s a great tool for nailing the perfect amount.
• Frozen peas: An easy, convenient way to add some veggie goodness. They don’t need to be defrosted before adding to the boiling pasta.
• Unsalted butter: Using unsalted butter allows you to control the salt content in your dish. It’s used here to sauté the onion and garlic and adds richness to the sauce.
• Minced onion & garlic: Fresh is best for the most flavor. Be careful not to burn the garlic when sautéing, as it can turn bitter.
• Chicken broth: This contributes a lovely depth of flavor to the sauce. Opt for a quality brand for a richer, more robust flavor – we’re fans of Swanson’s!
• Heavy cream: This is the key ingredient that lends the sauce its luxuriously creamy texture. For the best flavor and a foolproof thick sauce, stick with heavy cream!

Ingredients Continued

• Parmesan cheese: Freshly grated parmesan melts better into the sauce and has superior flavor over pre-grated varieties.
• Mustard powder, onion powder & garlic powder: These pantry staples add a nice depth of flavor to the sauce. Feel free to adjust the quantities to suit your taste.
• Tuna in olive oil: Tuna packed in olive oil is richer and has a fresher flavor. Our personal favorite is Genova’s® albacore tuna. 
• Dijon mustard: This is optional, but it can add a nice tangy note to balance the creamy sauce.
• Lemon and parsley: These are used for garnishing and add a fresh, bright finish to the dish. Always use fresh lemon juice for the best flavor, and flat-leaf parsley tends to have more flavor than curly.

How To Make Creamy Tuna Pasta (Tips)

• Pasta Cooking: Always cook your pasta al dente, as it will continue cooking when you mix it with the sauce. This prevents the pasta from becoming too soft or mushy.
• Salt Your Pasta Water: Salt the water you cook your pasta in generously; it should taste like the sea. This is the only opportunity you have to season the pasta itself, so don’t skimp!
• Don’t Rinse Your Pasta: After draining your pasta, resist the urge to rinse it. The starchy film that clings to the pasta will help the sauce adhere to it.
• Reserving Pasta Water: Don’t forget to save some of the pasta water before draining. The starchy pasta water can help thin out the sauce if it gets too thick, and it helps the sauce stick to the pasta.
• Sautéing Onion and Garlic: Be sure to sauté the onion and garlic until they are golden but not burnt. Burnt garlic can add a bitter taste to the dish.
• Parmesan Cheese: Use freshly grated parmesan for the best flavor and consistency. Pre-packaged grated parmesan will likely make this dish too salty!
• Tuna: When adding the tuna to the pasta, try not to break up the chunks too much. Keeping some larger pieces of tuna can add a nice texture to the dish.
• Seasoning: Season your dish gradually. It’s easier to add more salt or spices later than to correct an over-seasoned dish.
• Serving: Serve the pasta immediately after it’s done. As it sits, the pasta will continue to absorb the sauce and can become dry. 

What To Serve With Creamy Tuna Pasta

This Creamy Tuna Pasta is quite filling on its own, but if you want to round out your meal with some accompaniments, here are a few ideas:

• Salad: A light, crisp garden salad is a great way to balance the richness of the pasta. A simple Italian salad would also work well, or a classic Caesar salad for something more substantial.
• Bread: A side of garlic bread or crusty baguette is perfect for mopping up any leftover sauce. You can also try breadsticks or cheesy pull-apart bread for something different.
• Vegetables: Steamed or roasted vegetables can also complement the pasta nicely. Try broccoli, asparagus, or green beans for a pop of color and added nutrients.
• Dessert: Finish off the meal with a light dessert. A scoop of mango sorbet or a piece of tiramisu would be a wonderful conclusion to this meal.
• Fresh fruit: Try our favorite Fruit Salad Recipe or Creamy Fruit Salad.

More Seafood Favorites:

• Mediterranean Tuna Salad with a lemon vinaigrette
• Honey Garlic Shrimp with broccoli
• Tuna Salad Wrap with creamy avocado and crisp veggies
• Shrimp Tacos with a cilantro-lime sauce
• Tuna Salad with pickles and red onion

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5 from 14 votes

Creamy Tuna Pasta

By Chelsea Lords

This Creamy Tuna Pasta recipe begins by boiling together fettuccine and sweet peas, then tossing them into a mouthwatering cream sauce. The sauce gets its delicious flavor from sautéed onion and garlic, parmesan, and a tasty blend of seasonings. The dish is crowned with olive oil-packed tuna and a fresh hint of lemon. It's a comforting meal the entire family will love and takes minutes to whip together!

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 2 -3 servings

Ingredients  

1x2x3x

• ▢ 6 oz fettuccine (or linguine) (Note 1)
• ▢ 3/4 cup frozen peas
• ▢ Fine sea salt & pepper
• ▢ 3 tablespoons unsalted butter
• ▢ 1 cup minced onion (1 small onion)
• ▢ 2 teaspoons minced garlic (3 cloves)
• ▢ 1 cup good chicken broth, separated (Note 2)
• ▢ 3/4 cup heavy whipping cream (Note 3)
• ▢ 1/3 cup freshly & finely grated Parmesan cheese (Note 4)
• ▢ 1/4 teaspoon each: mustard powder, onion powder & garlic powder
• ▢ 2 cans (4-5 oz each) tuna in olive oil, drained (Note 5)
• ▢ Optional: 1/2 up to 1 tsp dijon mustard
• ▢ Optional: Squeeze of lemon & fresh flat-leaf parsley

Instructions 

• PASTA & PEAS: Bring 12 cups of water to a boil. Once boiling, stir in 1 tbsp fine sea salt and add the pasta. Cook for 1 minute less than the lowest time indicated on the package. When the timer rings, add the peas and continue to boil for 1 more minute. Just before draining, reserve 1 cup of the cooking water and then drain the pasta and peas.
• ONION & GARLIC: Meanwhile, melt the butter in a large skillet over medium-high heat. Once melted, add the onion & garlic. Cook until golden, around 3-5 minutes. Add 1/2 cup of the chicken broth and stir, scraping the skillet. Allow it to simmer rapidly until most of the broth has evaporated.
  
• CREAM SAUCE: Add the remaining 1/2 cup of broth, cream, Parmesan, seasonings, and dijon mustard if using (start with less; add more if desired). Season to taste (Hold off on the salt here and add 1/4 tsp pepper). Stir to dissolve the Parmesan and allow it to simmer for 2 minutes, stirring regularly.
  
• TOSS WITH PASTA: Add the drained pasta and peas. Toss, using tongs, for 1-2 minutes or until the sauce thickens and coats the pasta nicely. If the sauce gets too thick, add a splash of the reserved pasta cooking water. Once sauce clings nicely to pasta, add the tuna and some finely chopped parsley if desired (I add 2 tbsp). Gently stir to combine, trying to keep the flakes of tuna intact if possible. Taste and adjust the seasoning, adding salt if needed.
  
• ENJOY: Add pasta to plates topped with additional parsley if desired. Serve with lemon wedges and an extra sprinkle of Parmesan cheese if desired. Enjoy promptly.

Video

Recipe Notes

Note 1: Fettuccine (or linguine): Remember, we're using just 6 ounces of pasta - if you've got a food scale, it's a great tool for nailing the perfect amount.

Note 2: Chicken broth: This contributes a lovely depth of flavor to the sauce. Opt for a quality brand for a richer, more robust flavor - we're fans of Swanson's! If you're worried about saltiness, use low-sodium then add any extra salt as needed.

Note 3: Heavy cream: This is the key ingredient that lends the sauce its luxuriously creamy texture. For the best flavor and a foolproof thick sauce, stick with heavy cream! Other milks simply won't thicken the same way.

Note 4: Finely grated Parmesan cheese: Grab a block of Parmesan cheese and grate it on the small holes of your cheese grater. Gently pack it into your measuring cup and you're good to go! Avoid jarred Parmesan--it's too salty and will overpower the flavor!

Note 5: Tuna: Tuna packed in olive oil is richer and has a fresher flavor. Our personal favorite is Genova’s® albacore tuna. There is a lot of tuna in this dish (just how we like it!) If you'd prefer less, reduce according to personal preference.

Nutrition

Serving: 1serving | Calories: 728kcal | Carbohydrates: 54.1g | Protein: 46.2g | Fat: 35.6g | Cholesterol: 109.3mg | Sodium: 569.7mg | Fiber: 4.3g | Sugar: 6.8g

Nutrition information is automatically calculated, so should only be used as an approximation.

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