Pantry & Instant Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pesto Tuna Pasta
Bright, herby pesto swirled through al dente pasta with flaked tuna and a squeeze of lemon — vibrant, effortless, and on the table in 20 minutes.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners30-minute meals
Instructions
6 steps- 1
Bring a medium pot of generously salted water to a boil. Add the dry pasta and cook for 9-11 minutes until al dente.
- 2
Before draining, reserve about 2 tablespoons of the starchy pasta cooking water in a small cup. Drain the pasta well.
- 3
Return the hot pasta to the warm pot (off the heat).
- 4
Flake the drained tuna into the pot, then add the basil pesto.
- 5
Toss everything together vigorously. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
- 6
Serve immediately in bowls, topped with a dusting of grated Parmesan cheese if desired.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
68/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving435
Calories
16 g
Protein
85 g
Carbs
3 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
This dish belongs to the modern pantry-pasta tradition that grew out of Italian cucina povera, where dried pasta and a jar or tin transform into dinner in the time it takes water to boil. Canned tuna has been a Mediterranean staple for over a century, and pairing it with basil pesto is a natural marriage of two preserved goods that taste fresh together. It is the kind of meal that became a weeknight default in North American kitchens precisely because every component keeps for months.
Listahan note
This version uses a little of the starchy pasta water to loosen the pesto into a true sauce that coats every noodle rather than clumping. It keeps the tuna in big flakes so the dish has texture rather than dissolving into paste.
Technique cues
- Save a mugful of pasta water before draining and stir a splash into the pesto off the heat; the starch emulsifies it into a clingy sauce.
- Add the pesto away from direct heat, because basil pesto turns dull and bitter when it boils.
- Fold the tuna in last with a gentle hand so it stays in meaty flakes instead of shredding into the sauce.
Kitchen flow
- Parallel prep
- Halve the tomatoes and drain the tuna while the pasta water comes to a boil so there is no waiting at the end.
- Make-ahead
- This holds well cold, so make it ahead and pack it as a pasta salad for lunches the next day.
- Leftover move
- Stir cold leftovers with a little mayo and extra lemon to turn them into a creamy pasta salad.
- Cleanup rhythm
- It comes together in one pot plus a cutting board, so wash the pot while the pasta drains and you are nearly done.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
short pasta
base
Purpose: Ridged short shapes like fusilli or penne catch pesto and tuna in their grooves better than long strands.
Handling: Cook to just under package time so it stays toothsome when tossed.
Adaptation: Any pasta works; gluten-free or chickpea pasta keeps the dish accessible.
canned tuna
protein
Purpose: Tuna gives the dish heft and a savory, briny backbone that pesto alone cannot provide.
Handling: Drain well and flake into large pieces just before folding in.
Adaptation: Canned salmon or white beans both turn it into a satisfying meal.
basil pesto
sauce
Purpose: Jarred pesto delivers herb, garlic, cheese, and nuts in one spoonful for instant flavor.
Handling: Bring to room temperature so it loosens easily when tossed with hot pasta.
Adaptation: Sun-dried tomato pesto or a dairy-free pesto both work depending on dietary needs.
cherry tomatoes
fresh accent
Purpose: Halved tomatoes add juicy brightness that cuts the richness of the pesto and tuna.
Handling: Halve and toss in raw, or warm briefly in the pan to soften.
Adaptation: A handful of frozen peas or canned artichokes adds the same lift.
lemon
acid
Purpose: A squeeze of lemon sharpens the whole bowl and keeps the pesto tasting fresh.
Handling: Zest before juicing for an extra aromatic hit.
Adaptation: A splash of white wine vinegar gives similar brightness.
Technique notes
- Toast a handful of pine nuts or chopped walnuts and scatter them on top for a crunch that echoes the nuts already in the pesto.
- If the sauce looks tight after a minute, it has absorbed; loosen it with another splash of pasta water rather than more oil.
- Finish with a grating of parmesan and cracked black pepper to give the bowl a savory edge that ties tuna and basil together.
Ingredient swaps
- Dairy-free option
- Use a vegan pesto made without parmesan and skip the cheese topping; nutritional yeast adds back the savory note.
- Gluten-free direction
- Swap in a sturdy gluten-free pasta and reserve extra pasta water, since gluten-free shapes need more help to stay saucy.
- Lower-fat direction
- Use water-packed tuna and stretch the pesto with a spoonful of pasta water and lemon instead of adding more oil.
Serve alongside
- Arugula salad with lemon vinaigrette
- Garlic bread
- Marinated white bean salad
- Roasted broccoli
- Chilled pinot grigio
- Sparkling water with lemon
- Iced green tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keep leftovers in an airtight container in the fridge for up to three days; it is best eaten cold or at room temperature since reheating can make the pesto bitter. If you do warm it, do so gently in a low pan with a splash of water. This dish does not freeze well because the pesto and tomatoes lose texture.
Equipment
- Large pot for boiling pasta
- Colander for draining
- Microplane or zester for the lemon
- Large bowl for tossing
Make this household-aware
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Plan it in Listahan
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