Easy Tuna Pesto Pasta Recipe

This Easy Tuna Pesto Pasta is so simple, yet so flavorful and is a quick meal for busy weeknights! Using only 5 ingredients, this tuna pasta dish is on the table in less than 20 minutes!

Tuna gets a bad rap, ya’ll!! I feel like it’s “retro” or as my kids would say “boomer!” Being a child of the 80’s I had a tuna fish sandwich (on white bread, heavy on the relish) at least 5 times a week!

Somehow I turned out OK! I love taking “retro” ingredients and elevating them just a bit to create new dishes!

Think tuna is retro??! You haven’t tried my easy One Pot Tuna Mac and Cheese!

This tuna pesto pasta recipe is a little bit “boomer,” a little bit modern and 100% DELISH!!!!

This dish can be enjoyed warm OR as more of a tuna pesto pasta salad and served chilled. I love it both ways–it’s super fresh tasting and it all comes together in ONE glorious pot so there is very little clean up!

Let’s hear it for the boomers!!

Need another quick and easy weeknight meal that’s a little less “boomer??” Try my Panko and Parmesan Crusted Cod with Cherry Tomatoes!

RECIPE INGREDIENTS

You’ll need the following ingredients to make this delicious Pesto Tuna Pasta:

INGREDIENT NOTES

Tuna: I like using the tuna packed in olive oil for the flavor, but tuna packed in water is just fine, too! I always look for “Solid White” tuna—it seems to be the freshest tasting!

Pasta: I used the fun shape, Campanelle here but ANY pasta shape works! Bow ties, rotini, penne, spaghetti–anything goes!

Pesto: Store bought pesto sauce makes this dish come together in no time, but I HIGHLY recco you make my homemade pesto: Basil Arugula Pesto–it just takes 5 minutes and the difference is out of this world! It all comes together in the food processor with minimal chopping, too! #winning

HOW TO MAKE TUNA PESTO PASTA: STEP BY STEP

Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!

Step 1: Boil up your pasta in a large pot. When pasta is done, drain reserving about 1/2 cup of the pasta water.

Step 2: Then return pasta to the pot, on low heat. Add in the pesto with a little pasta water and stir until pasta is well coated.

Step 3: Add in cherry tomatoes, artichoke hearts and tuna.

Step 4: Toss gently to combine everything. Warm until everything is just heated through. Serve immediately.

RECIPE TIPS & TRICKS

• When adding the pasta water, start with a few tablespoons at a time, stir, then add a little more as needed. You don’t want to add tooooo much-it will water down the pesto.
• Topping off this pasta with a squeeze of lemon juice, some fresh cracked black pepper and a sprinkle of parm takes it over the top!
• This dish works great as a meal prep! Make it on Sunday and store portions in airtight meal prep containers and enjoy it all week long!

STORAGE AND REHEATING

• Storage: Store leftovers in an airtight container in the fridge (I LOVE these bowls and these containers). Leftovers will last 3-4 days.
• Reheating: When you are ready to eat, you can either heat it up in the microwave for about a minute OR enjoy it cold like a tuna pesto pasta salad (that’s my preferred way to enjoy leftovers!)

ADDITIONS AND SUBSTITUTIONS

Here are some great options if you want to switch it up or add things!

Additions: Cannellini Beans, small pieces of buffalo mozzarella, grilled veggies (bell peppers, mushrooms, onions, etc.), kalamata olives

Substitutions: You can swap out the tuna with grilled chicken, salmon or veggies!

FREQUENTLY ASKED QUESTIONS