This recipe is perfect for when you need something fast but still crave something tasty and homemade. It uses simple ingredients—most of which you probably already have on hand—and takes just 20 minutes from start to finish. The combination of tuna and pesto creates a protein-rich, herby pasta that’s full of flavor and super satisfying. Plus, it’s easy to customize based on what you have available.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pasta (penne, fusilli, or spaghetti)
Canned tuna in olive oil or water (drained)
Basil pesto (store-bought or homemade)
Olive oil
Garlic (optional)
Lemon juice (optional, for brightness)
Salt
Black pepper
Grated parmesan (optional, for topping)
Fresh basil (optional, for garnish)
Directions
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Reserve ½ cup of pasta water, then drain.
In a large skillet over medium heat, add a drizzle of olive oil and lightly sauté the garlic for 1–2 minutes if using.
Add the drained tuna to the skillet and gently break it apart with a spoon. Heat for 2–3 minutes until warmed through.
Stir in the pesto and a splash of the reserved pasta water to loosen the sauce.
Add the cooked pasta and toss until everything is well coated.
Season with salt, black pepper, and lemon juice to taste.
Serve warm with grated parmesan and fresh basil on top, if desired.
Servings and timing
This recipe serves 2–3 people. Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes
Variations
Add Veggies: Stir in steamed broccoli, cherry tomatoes, spinach, or peas for added nutrition and color.
Creamy Option: Mix a spoonful of cream or cream cheese into the pesto for a richer sauce.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce.
Different Protein: Swap tuna for cooked chicken, salmon, or even white beans for a different twist.
Lemon Zest: Add lemon zest along with lemon juice for extra freshness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat with a splash of water or olive oil to loosen the sauce. You can also microwave it in short intervals, stirring between each, until warmed through. Avoid overcooking to keep the pasta from drying out.
FAQs
Can I use any type of pasta?
Yes, any pasta shape works well—short pasta like penne or fusilli holds the sauce nicely, but spaghetti is great too.
Is fresh pesto better than store-bought?
Fresh pesto gives a brighter flavor, but store-bought works perfectly for convenience.
What kind of tuna should I use?
Canned tuna in olive oil offers more flavor, but tuna in water also works well. Just be sure to drain it thoroughly.
Can I serve this dish cold?
Yes, it makes a great cold pasta salad too. Chill it and enjoy as a quick lunch.
Is this recipe kid-friendly?
Definitely. The mild pesto and tender pasta make it appealing to kids, especially when topped with cheese.
Can I make this dairy-free?
Yes, skip the parmesan and use a dairy-free pesto for a fully dairy-free version.
Can I add more protein?
Sure! You can double the tuna or add another protein like chickpeas or grilled chicken.
Does this freeze well?
It’s best enjoyed fresh or refrigerated. Freezing can affect the texture of the pasta and tuna.
How do I prevent the pasta from drying out?
Save some pasta water to mix into the sauce—it keeps everything smooth and helps the pesto coat the pasta evenly.
What sides go well with tuna pesto pasta?
A simple green salad, garlic bread, or roasted veggies make great sides for this dish.
Conclusion
20-Minute Tuna Pesto Pasta is the ultimate quick-fix meal—simple, flavorful, and satisfying. Whether you’re short on time or just need something easy and delicious, this recipe has you covered. With endless variations and pantry-friendly ingredients, it’s a go-to option you’ll turn to again and again.
Easy Pesto Salmon is a quick and flavorful dish featuring tender salmon fillets topped with vibrant basil pesto. It’s a perfect weeknight dinner that comes together in under 30 minutes with minimal prep and maximum flavor.
Ingredients
4 salmon fillets (about 6 oz each, skin-on or skinless)
1/3 cup basil pesto (store-bought or homemade)
1 tbsp olive oil
1 tbsp lemon juice
Salt, to taste
Black pepper, to taste
Lemon wedges (optional, for serving)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Pat salmon fillets dry and place them skin-side down on the prepared baking sheet.
Drizzle salmon with olive oil and season with salt and pepper.
Spread a generous spoonful of pesto over each fillet.
Bake for 12–15 minutes, or until salmon is opaque and flakes easily with a fork.
Remove from oven and drizzle with lemon juice. Serve with lemon wedges if desired.
Notes
Grill instead of bake for a smoky flavor—add pesto after grilling.Mix pesto with cream cheese or sour cream for a creamy topping.Bake in foil packets for extra juicy, steamed salmon.Add veggies like cherry tomatoes or zucchini to the sheet pan for a full meal.Add a pinch of red pepper flakes to pesto for a spicy kick.
