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tuna pesto pasta with cherry tomatoes in a white bowl with parmesan
5 from 5 votes

Easy Tuna Pesto Pasta

Makes: 6 servings
Print Pin
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Make this Tuna Pesto Pasta that is the perfect hassle-free weeknight dinner. All ready in just 20 minutes and easy to make!
Recipe by Dalya Rubin

Ingredients
 

For the Pesto
  • 2 cups fresh basil leaves, 2 ounces
  • 2 cups fresh spinach leaves, 2.6 ounces
  • ¼ cup walnuts
  • ¼ cup grated parmesan cheese, I use vegan
  • 1 tablespoon lemon juice
  • 2 garlic cloves, peeled
  • ¼ cup extra virgin olive oil
  • ½ cup canola oil , or vegetable oil
  • ¾ teaspoon salt
For the Pasta
  • ½ pint cherry tomatoes, halved (5 ½ oz)
  • 12 ounces pasta of choice, (I use Jovial gluten free penne pasta)
  • 10 ounces solid white albacore tuna , packed in water, (use two 5-oz cans)
  • 1 tablespoon Grated parmesan , as garnish
  • 1 tablespoon Lemon zest, as garnish

Tools

  • 1 blender or food processor
  • 1 large pot
  • mixing spoon
  • knife
  • cutting board

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Instructions
 

  1. Fill a large pot with water and 1 tablespoon salt. Add 12 ounces pasta of choice to the pot, stir occasionally and cook pasta according to package directions. Drain the pasta (no need to rinse) through a colander. Set drained pasta aside (it can stay in the colander).
  2. To make the Pesto, blend all Pesto ingredients in a high-speed blender or food processor until smooth for 2 minutes: 2 cups fresh basil leaves, 2 cups fresh spinach leaves, ¼ cup walnuts, ¼ cup grated parmesan cheese, 1 tbsp lemon juice, 2 garlic cloves, ¼ cup extra virgin olive oil, ½ cup canola oil , and ¾ teaspoon salt. If it’s having a hard time blending, pause blending every so often and use a spoon to move things around in the blender and blend again.
  3. Prepare the 10 ounces solid white albacore tuna by draining the water from the can. Place the tuna into a large mixing bowl and flake it into small pieces using a fork.
  4. Add the cooked pasta, ½ pint cherry tomatoes (halved) and pesto to the flaked tuna. Mix together until pasta is well coated.
  5. Taste and adjust salt to your liking if necessary.
  6. Garnish with 1 tablespoon Lemon zest and 1 tablespoon Grated parmesan before serving.

Test Kitchen Notes

  • Reheat: You can microwave a bowl of pasta for 1-2 minutes. Alternatively, reheat on the stove over medium-low heat with a tablespoon or two of water to hydrate it (keeping the pot covered).
  • The pasta can get hard in the fridge overnight so I don’t recommend serving it cold the next day. But if you make this recipe 3-5 hours in advance, you can store it in the fridge and then serve it chilled; which is wonderful! 
  • Swap the walnuts for almonds, pine nuts, pistachios or hazelnuts. 
  • Swap the spinach for parsley or even arugula.  
  • Feel free to swap the tuna with canned or freshly cooked flaked salmon too.

Nutrition

Serving: 1serving, Calories: 595kcal, Carbohydrates: 45g, Protein: 21g, Fat: 38g, Saturated Fat: 5g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 21g, Trans Fat: 0.1g, Cholesterol: 19mg, Sodium: 610mg, Potassium: 364mg, Fiber: 2g, Sugar: 1g, Vitamin A: 1605IU, Vitamin C: 16mg, Calcium: 82mg, Iron: 2mg

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