What is the best tuna to use for tuna pesto pasta?

I recommend using tuna packed in oil for this recipe. Tuna packed in oil is more flavorful and has a more supple, less "dry" texture, in my opinion! For the best flavor, look for tuna packed in olive oil specifically. But, if you can't find that, tuna packed in sunflower or vegetable oil would also work. And, if you can find it, canned tuna that comes in larger pieces (aka "solid pack" tuna) provides more texture to the pasta. Tuna labeled solid white albacore and solid light yellowfin are good options.

Can I use tuna packed in water?

If you don't have or don't like tuna packed in oil, you can definitely substitute tuna packed in water. To substitute tuna packed in water for this pesto pasta tuna recipe, just drain out most of the water from the tuna before adding it to the pot. Don't worry about getting the tuna super dry before adding it, some moisture is fine. Then, if you like, you can drizzle in a little olive oil (about 2 - 3 teaspoons) to the pasta to replace the oil that would have come from the tuna packed in oil.

What is the best shape of pasta to use for pesto?

Here I am using the twisty pasta fusilli, because the nooks and crannies hold onto the pesto well. Other good options would be rotini, gemelli, or cavatappi. However, you can choose another shape of pasta you really like. I am sure that your pesto pasta will taste fantastic either way! If you have the option, I do recommend going with a bronze-cut pasta, regardless of what shape you go for. Bronze-cut pasta has a rougher texture that clings even better to sauces. I talk more about bronze-cut pasta in my post for cream cheese pasta .

What goes well with tuna pesto pasta?

Because this pasta dish already has a protein component thanks to the canned tuna, you don't need to add much else to make a complete and satisfying meal. Try serving tuna pesto pasta alongside a fresh green salad , bean salad , or a side of sautéed vegetables . It would also pair well with a small cup of vegetable or minestrone soup. My recipe for burrata caprese would also be a fantastic starting course. Check out the bottom of the post to see more side dish recommendations!

Tuna Pesto Pasta

Name: Tuna Pesto Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 12 ounces (340 g) fusilli (or your favorite pasta shape); two 5 ounce (142 g) cans tuna packed in oil, undrained; 1 cup (227 g) pesto sauce (store-bought or homemade); 2 cups (307 g) grape tomatoes, halved; 1 - 2 tablespoons fresh lemon juice, or more to taste; salt and black pepper, to taste; optional garnishes: torn basil leaves, lemon wedges

Tuna Pesto Pasta

bowl of pesto pasta with tuna and tomatoes with lemon on the side.

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Tuna pesto pasta is an easy dinner that's hearty and filling. With minimal prep, you can make this main course in only about 20 minutes with 5 ingredients (not counting salt and pepper).

Author: Kate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: main course
Method: stove top
Cuisine: American

Ingredients

Scale

12 ounces (340 g) fusilli (or your favorite pasta shape)
two 5 ounce (142 g) cans tuna packed in oil, undrained
1 cup (227 g) pesto sauce (store-bought or homemade)
2 cups (307 g) grape tomatoes, halved
1 - 2 tablespoons fresh lemon juice, or more to taste
salt and black pepper, to taste
optional garnishes: torn basil leaves, lemon wedges

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Instructions

Set a large pot of water to boil on the stove.
While the pasta water is coming to a boil, rinse and dry the grape tomatoes. Cut each tomato in half vertically, set aside.
When the pasta water begins to boil, add a generous pinch of salt and stir in the pasta. Cook the pasta according to the package directions.
Drain the pasta, but first reserve about 1/2 cup of the pasta water.
Return the drained pasta to the pot. Add in the tomatoes, pesto sauce, 1 tablespoon lemon juice, and two cans of tuna (add in the entire can, do not drain first). Gently mix the pasta together with the other ingredients until combined. Do not overmix as to avoid breaking the tuna apart too much.
Optional step: if you would like the pasta sauce to be thinner, or if the pesto needs help mixing into the pasta, drizzle in small amounts of the pasta water, stirring in between each addition, until you are happy with the consistency.
Taste the pasta and season with salt and black pepper to taste. If needed, squeeze in a bit more lemon juice.
Serve immediately, with (optional) garnishes of torn basil leaves and/or extra lemon wedges.

Notes

Tuna packed in olive oil provides great flavor; otherwise, you can use any kind of tuna packed in oil.

If you can find it, look for tuna labeled "solid," such as "solid white albacore" or "solid light yellowfin." Because this tuna comes in larger chunks, rather than small flakes, this will provide lots of great texture to the dish.

While tuna packed in oil provides the best flavor and texture (in my opinion), you can also substitute tuna packed in water. Drain away most of the liquid (some remaining is fine) before adding to the pasta. If you like, you can also add in 2 - 3 teaspoons of olive oil to replace what would have been added from the tuna packed in oil.

The nutrition information below is an estimate only, provided by an online nutrition calculator. The nutrition counts of your dish will vary based on the brand and exact amounts of ingredients used. This nutrition estimate should not be considered a substitute for professional medical, health, or nutritional advice. See our full disclosure policy.

Nutrition

Serving Size: 1/4 recipe
Calories: 604
Sugar: 3.9 g
Sodium: 673 mg
Fat: 21 g
Saturated Fat: 4.9 g
Carbohydrates: 75.8 g
Fiber: 5.8 g
Protein: 39.9 g
Cholesterol: 33 mg

Find it online: https://nibbleanddine.com/tuna-pesto-pasta/