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Pasta With Tuna Sauce

"Canned tuna is used to make this yummy tomato sauce. Use pasta of your choice."
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40 m servings 384 cals
Original recipe yields 6 servings


  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 59.6g
  • 19%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 174 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a large saute pan, heat oil over low heat. Add onion and garlic; cook and stir until onion is tender. Stir in capers, tomatoes, lemon juice, and parsley. Season with red pepper flakes to taste. Simmer gently for 3 minutes to thicken sauce. Fold in tuna, and heat through.
  2. While sauce is cooking, add pasta to a large pot of rapidly boiling water; cook till just tender. Drain well.
  3. Toss pasta with sauce, and serve.

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Read all reviews 113
  1. 147 Ratings

Most helpful positive review you already know I rated it four stars. But read on to how I got there. I am surprised and impressed with this dish. It is so simple that I thought, "How could this possible be good?!" B...

Most helpful critical review

There wasn't enough sauce to coat the pasta, so I had to double it. It was really bland, so I added a ton of salt and pepper and even that didn't help. Freshly grated parmesan cheese finally hel...

Most helpful
Most positive
Least positive
Newest you already know I rated it four stars. But read on to how I got there. I am surprised and impressed with this dish. It is so simple that I thought, "How could this possible be good?!" B...

I tried this out of curiosity - did not have capers and added 2 T. minced garlic in oil and the basil, oregano, and garlic diced can tomatoes, with asiago, romano, and parmesan cheese sprinkle...

This was surprisingly good, but I did make some changes. I cut the amount of sauce in half, and the amount of pasta by more, since those were huge portions! I deglazed the pan with a bit of re...

For more flavor, use oil-packed tuna and add a little lemon zest along with the juice. I also throw in lots of kalamata olives.

This was a great time saver, I got home and was in a hurry, so I took some pasta and canned tuna out of my pantry and VOILA!!! I omitted the parsley (my husband doesn´t like it), used garlic oli...

nice and simple! I rinsed the tuna to take out some of the salty flavor.

I had my doubts about trying this, but we are trying to eat healthier, so I am expanding my horizons. This was pretty good. I followed the recipe except for the capers and even my picky husban...

My mom used to make this all the time when we were kids and I had totally forgotten about this dish until I saw it on the site. I was so happy to find it because it is really good. I used regula...

Excellent combination of flavors. I used less pasta and more capers and lemons based on the other reviews. I also used whole wheat penne pasta. I really enjoyed it and will definitely make it...