Go Back
+ servings
Tuna pesto pasta in grey bowl with fork, spoon and basil leaves.
Print Recipe
5 from 3 votes

Tuna Pesto Pasta

Tuna Pesto Pasta is a super quick and easy high protein pasta recipe. Using minimal ingredients we create maximum flavour in only 15 minutes!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dinner
Cuisine: Western
Keyword: tuna pesto pasta
Servings: 4
Calories: 833kcal
Author: Adrianne

Equipment

  • 1 Kitchen scissors to trim the basil leaves from their stems
  • 1 Micro plane grater to grate the cheese
  • 1 Food processor to make the pesto
  • 1 Spatula to scrape down the bowl when making the pesto
  • 1 Colander to drain the pasta
  • 1 Heat proof jug to reserve the pasta water
  • 1 Medium sauce pan to cook the pasta
  • 1 Small bowl to transfer the pesto into
  • 1 Wooden spoon to toss and combine the pesto, pasta, tuna and reserved pasta water

Ingredients

  • 3 cups basil leaves stems trimmed, loosely packed
  • cup pistachio nuts Note 1
  • 2-3 cloves garlic Note 2
  • ½ cup pecorino romano cheese
  • ⅓ cup/80ml olive oil
  • 2 tbs/40 ml lemon juice Note 3
  • 425 grams/15 oz tuna chunks in spring water, drained not rinsed
  • 500 grams/1 pound fusilli pasta Note 4
  • ½ cup/125 ml reserved pasta water Note 5

Garnish (optional):

  • cracked black pepper
  • basil leaves
  • pecorino romano cheese

Instructions

  • Make the pesto: add basil leaves, pistachio nuts, garlic and pecorino romano cheese to the bowl of a food processor. Blitz to combine for about 10 to 15 seconds and scrap the insides of the bowl down with a spatula once done. Pour in the olive oil and blitz for 5 to 10 seconds. Taste the pesto, then add 1 tablespoon of lemon juice, add the 2nd tablespoon as needed. Blitz till consistently combined then use a spatula to transfer combined pesto to a small bowl.
  • Cook fusilli pasta: read and follow the instructions on the packet to cook the pasta in a medium saucepan of boiling salted water. Moments before it is done, use a heatproof jug to scoop out 1 to 2 cups of the water. Then drain the pasta into the sink using a colander and discard the remaining pasta water.
  • Flake tuna: use a fork to flake the tuna chunks into smaller more edible pieces.
  • Combine: add the cooked drained fusilli pasta to a large sauté pan, add in the flaked tuna and dollop in the pesto. Pour in ½ cup of reserved pasta water. Then use a wooden spoon to toss the pasta, pesto, pasta water and tuna till it is consistently combined.
  • Serve: generously garnish the top of the combined tuna and pesto pasta with grated pecorino romano, cracked black pepper and basil leaves. Provide utensils for serving.

Notes

  • Note 1 - Pistachio nuts: Note the most commonly used nut for pesto making (that is pine nuts), yet they offer great flavour and texture and have become my favourite to use. Substitute the equivalent amount of pine nuts, cashews or walnuts.
  • Note 2 - Garlic cloves: if using fresh cloves, use a knife and chopping board to cut the small end bit of the base, before adding to the food processor. You can use ½ to 1 tablespoon of chunky minced garlic if you don't have garlic cloves.
  • Note 3 - Lemon juice: this lifts the flavour of the pesto, but can also quickly over power it if too much juice is used. So taste the pesto before adding any lemon juice, then add 1 tablespoon and combine, then taste again before deciding if you want to add the other tablespoon. You will know quickly from the taste if it is spot on or needs the extra amount. (I do use the 2 tablespoons, but also taste it repeatedly to ensure that specific batch of pesto needs the 2).
  • Note 4 - Fusilli pasta: or your favourite to the equivalent amount. 
  • Note 5 - Reserved pasta water: we only need ½ cup of this for the recipe. It is added once the cooked fusilli and pesto have been added to the sauté pan together with the flaked tuna. Pour it in slowly and then use a wooden spoon to stir and combine. In the process shots, you will see me take out 1 to 2 cups with a heatproof jug. This is because you can leave this in the fridge in a sealed, jar with lid and then use a little to juice up the leftovers before heating (simply drizzle it in and then stir).

Nutrition

Calories: 833kcal | Carbohydrates: 98g | Protein: 43g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Cholesterol: 51mg | Sodium: 392mg | Potassium: 649mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1105IU | Vitamin C: 7mg | Calcium: 224mg | Iron: 5mg