Tuna Spaghetti is for dinner. This quick and easy Tuna Spaghetti recipe is a creamy delicious bowl of goodness that is a perfect pasta dish. Similar to our Tomato Spaghetti, with its own unique flavour, it will be on your table in 15 minutes!
Tuna Spaghetti is for dinner!
This quick and easy tuna spaghetti recipe is a creamy delicious bowl of goodness
How handy are Quick and Easy meals? They result in a less stressful more organised house hold and it helps if they are super tasty of course!
Recently I have been trying to provide you with quick and easy dinner options to make your life easier.
These are a couple of good ones:
- Chicken Cucumber Salad (recipe is here)
- Salmon Zucchini Salad (recipe is here)
- Tomato Spaghetti (recipe is here)
This Tuna Spaghetti recipe is exactly that. Quick, easy and on the table in 15 minutes! (WOO HOO, I can hear you say!)
Ain’t nobody got time for that
Haha, that is such a bogan (Aussie slang for an unsophisticated person) expression, but still, I LOVE IT because it is true! Having a kitchen that is clean during the week and not a growing pile of dishes is a bloody good feeling. When you cast your eye over the kitchen bench and it is a clean space, it is much better than when there are dishes everywhere!
That is why I decided to whip up some of my favourite quick and easy meals and bring them from my home into yours.
This tuna spaghetti is so easy that you will want to make it every week!
The best thing about the recipe other than how quick and easy it is, is that it TASTES DELICIOUS. Look forward to the best type of comfort food you have ever tried!
It is also incredibly cheap to make. It wasn’t my focus point in developing this recipe but when I stepped back to think about it, I was suprised.
This recipe is about flavour. Simple flavours that work well together using easy to prepare ingredients.
There are so many options when working with pasta. This Tuna Spaghetti combines flavour with texture and does not forget about the YUM factor!
Canned Tuna Recipes for dinner
There are only 7 ingredients that go into this super tasty spaghetti.
- Tuna, drained, (I always have some in the pantry)
- Cream, to make our tuna spaghetti smooth and tasty
- Spinach, fresh is best, although frozen will do
- Parsley, fresh is best, can use dried if you don’t have any
- Capers, can’t skip this they provide the salty flavour and unique texture
- Pepper as a finishing touch
- Parmsesan for the ‘yum factor!’
With a few simple ingredients, we can have a tasty and refined spaghetti on our table!
Creamy Pasta Sauce
We use cream for our pasta sauce with some left over water from the saucepan. This allows us to cover the spaghetti with the sauce ingredient, but not drown it. I love a bit of spaghetti which is almost naked and that is achieved through the combination of ingredients without overdoing it.
The capers bring their own salt to the dish, so we don’t need to add further salt
A little sprinkle of parmesan and and cracked pepper of top and we are good to EAT!!
Vegetarian if you like
As much as I try and provide recipes with a VEGAN option, with this one it is just not possible. The tuna, parmesan and cream all don’t qualify. If however, you like the sound of the recipe, but want to put a vegetarian spin on it, you would substitute your favourite non animal product for the tuna (fake bacon perhaps) and keep the rest of the recipe the same.
Creamy Tuna Pasta recipe
Another winner about this dish is we only need one pot to make it!! (YAY!! No mess, no fuss).
We do that by cooking the pasta in a saucepan, using that same pot to start and stir the remaining ingredients for the sauce and then adding the pasta back in to stir it through.
I am always happier to put my hand up for the washing up if there is less not more of it and I am sure you are too!
Set aside the spaghetti after it is cooked and start on the sauce.
The water and cream, should go in 1st, giving them a chance to know each other before we add the tuna, spinach and capers.
How to make Tuna Spaghetti
Let’s talk it out.
For this recipe to be easy, we need to get those ingredients (if we don’t already have them) onto our shopping list. We don’t use too many tools of the kitchen trade to cook the Tuna Spaghetti and the most labour intensive part of the dish is opening our tuna can (I use a flat butter knife) .
There is something so comforting about a bowl of pasta with a fork to twirl it all together. This quick and easy tuna spaghetti once mastered will be on repeat in your cookbook!
Capers are great for bringing flavour and texture to dishes. They have a salty taste which compliments the tuna and contrasts with the spinach.
Salty capers and creamy pasta = SUPER TASTY!
Tuna Spaghetti Quick Info
About the recipe:
- The spaghetti is best served hot
- The tuna comes from a can
- It takes less than 15 minutes to make this recipe
- It is a great week night meal for busy households
To answer your questions:
- You can freeze and reheat this dish
- You can use any pasta for the dish
- For a vegetarian option, omit the tuna
- This is a SUPER EASY dinner recipe to make
A loaf of garlic bread in the oven, cooking itself whilst you do the pasta is a nice touch for hungry mouths
- 400 grams egg spaghetti
- 1 tsp olive oil to cook pasta
- 200 grams tuna drained
- 4 cups spinach leaves loosely packed
- 1 cup heavy dollop cream
- 1 cup left over pasta water Note 1
- 1/2 cup capers
- 1/4 cup parsley to garnish
- 1 tbsp pepper cracked, black, to garnish
- 1 tbsp parmesan cheese to serve
- Fill a medium sized saucepan with water, place the lid on and bring to the boil (NOTE 2)
- Remove lid and add pasta with olive oil splash
- Cook spaghetti, using a fork to separate for 8 minutes, until al dente. Remove from pan, drain and keep 1 cup leftover pasta water
- Add cream and water to the saucepan at a simmer, (NOTE 3) stir to combine.
- Add tuna, spinach, capers and stir
- Add spaghetti to the sauce and continue to stir until pasta coats sauce
- Serve with cracked pepper, parsley and parmesan cheese
- NOTE 1 tap water can be used instead of the pasta water if preferred
- NOTE 2: Having the lid on the saucepan when heating the water will mean it heats much faster. I sometimes also boil the kettle and use that water when I am in a hurry.
- NOTE 3: Simmer is a term for a low heat for cooking. The water and cream need to melt in together and not burn, so a low heat is best and will achieve this.
Life got easier for us today with this Tuna Spaghetti recipe, didn’t it? It is SO handy and ticks to many boxes, namely quick, easy and how could we forget DELICIOUS!
I never stuck my fork in a bowl of pasta I didn’t like 🙂 (Haha, I tried!)
As always, I love to have you here on the blog, give me a shout if you have any questions.
Let’s have a look at putting these on the meal plan for next week:
- Chicken Cacciatore (Recipe is here)
- Tomato Tart (recipe is here)
- Tofu Pad Thai (recipe is here)
- Passionfruit Tart (recipe is here)
Or for some inspiration from the most popular recipes on the blog, go here:
Popular Recipes (click the words ‘popular recipes’ )