Tuna Pesto Pasta with Fried Capers

As my husband and I work very busy weeks, we’re always looking for easy weeknight meals that are healthy, satisfying, and quick to prepare. One night I had some extra basil and pantry items in my cupboard, so I made tuna pesto pasta.

We both found it to be a simple yet satisfying dinner option for us after our long work days. I hope this recipe delivers the same speed and satisfaction to your family.

I’ll break down the ingredients and step-by-step preparation to make this pasta recipe in this recipe guide. I’ll also go over substitutions and variations for this recipe, that will help you stay flexible in the kitchen. Tuna pesto pasta is highly versatile, and you can add or substitute anything to fit your needs. Add extra protein or vegetables to beef up its nutritional content, or leave it as is for a simple dinner.

Let’s dive in, beginning with why I think you’ll love this recipe!

Jump to:

• ❤️ Why You’ll Love This Tuna Pesto Pasta
• 🥗 Is Tuna Pesto Pasta Healthy?
• 🧾 Tuna Pesto Pasta Ingredients
• 🍽 Equipment You’ll Need
• 🔪 How to Cook Tuna Pesto Pasta
• 💭 Expert Tips
• 🥬 Types of Pesto You Can Use
• 📋 Substitutions
• 📖 Variations
• 🥘 How to Meal Prep This Recipe
• 🍴Tuna Pesto Pasta Calories
• 🥛 Dietary Modifications
• ⭐ How to Make This Dish Lower Calorie
• ♨️ Storage & Reheating
• ❔Frequently Asked Questions
• 🥖 What to Serve with Tuna Pesto Pasta
• 🍷 Beverage Pairings
• 🍝 More Italian-Style Recipes
• Tuna Pesto Pasta with Fried Capers
• 💬 Comments

❤️ Why You’ll Love This Tuna Pesto Pasta

Quick & Easy to Make: In 20 minutes or less, you can have a satisfying and filling meal for you and your family. This pesto recipe is an easy weeknight meal perfect for busy days.

You Can Meal Prep This Pasta Dish: Looking for a healthy meal idea for next week’s lunches? Double the recipe and portion out each serving of tuna pesto pasta into single serve containers.

Packed with Low-Fat Protein: For every 1-ounce serving, tuna can have 6-8 grams of protein, and less than 2 grams of fat. For canned tuna in water, it’s less than one gram of fat.

It’s Highly Versatile & Customizable: Whether you’re looking to add vegetables, incorporate more protein, or enjoy it as is, this recipe is highly adaptable to suit your preferences.

🥗 Is Tuna Pesto Pasta Healthy?

Yes, it is! Tuna pesto pasta can be a healthy option, especially if you use whole-grain pasta and quality ingredients. Tuna is a great source of lean protein and omega-3 fatty acids, which are beneficial for heart health. Tuna can also be a great weight loss aid, as it’s high in protein and low in fat.

However, tuna can be relatively high in mercury depending on the brand and type you buy. Canned light tuna (in water or oil) and Skipjack tuna have the lowest levels of mercury; whereas albacore, yellowfin, and bigeye often have the highest levels per gram. Check out this data table for the mercury levels per type of tuna.

Pesto, made primarily from fresh basil, garlic, olive oil, and nuts, also offers healthy fats and antioxidants. Make sure to use organic basil for the healthiest option.

🧾 Tuna Pesto Pasta Ingredients

• Pasta: This wouldn’t be pesto pasta without the pasta. In this recipe, I used 8 oz. of spaghetti. However, you can use any variety you want, including linguine, rigatoni, bowties, among others.
  
• Pasta Water: When you’re almost done cooking the pasta, reserve ¼ cup of the pasta water. You’ll add this back into the pan when you make your pesto pasta sauce. The starchy pasta water will thin the pesto sauce to the right consistency and help the sauce cling to the pasta.
  
• Pesto: Use store-bought pesto if you want to get this pesto tuna pasta on the dinner table faster. However, if you have a little bit of time, I recommend making your own pesto, as it will make this recipe taste so much better. I recommend using my pesto without pine nuts recipe.
  
• Tuna: I recommend using 10 oz. of tuna for this recipe. You can also use fresh tuna as well. If you opt for fresh, just cook it in a frying pan on medium heat until cooked through, and set it aside until you need to add it back to the pasta.
  
• Lemon Juice: If you’re using store-bought pesto, and it doesn’t have lemon juice in the ingredients list – I recommend adding 1 tbs. of lemon juice to this recipe. It will brighten up the pesto flavors and balance out the fish well. You can even use some extra to sprinkle on top of your dish as a garnish.
  
• Garlic: You’ll need to sauté 2 cloves of minced garlic. When garlic is sautéed, its raw, pungent flavor mellows out, becoming sweeter and more complex. This depth of flavor provides a warm, savory undertone that complements the freshness of the pesto.
  
• Shallots: Finely dice one shallot and sauté it with the minced garlic. Shallots have a more delicate and sweet flavor compared to regular onions. When sautéed, they caramelize slightly, adding a mild, sweet onion flavor that enhances the dish without overpowering the other ingredients. Shallots also provide a subtle acidity that balances the richness of the pesto and the oil-packed tuna.
  
• Lemon Zest: Use lemon zest in your homemade pesto or use it as a garnish for when you’re ready to serve. The zest will add a sweet lemon flavor and balance out the oils of the pesto and fish.
  
• Olive Oil: Use olive oil to fry the capers. Use about 3 tablespoons.
  
• Capers: Heat a medium frying pan with 3 tbs. of olive oil, and fry 4 oz. of capers for roughly 5 minutes, or until crispy. Some of the capers might burst and flatten, but that’s ok. Use the fried capers to garnish your tuna pesto pasta. This will add much-needed acidity to balance out the flavors of the dish.

🍽 Equipment You’ll Need

• Large pot for cooking pasta
• Frying pan
• Measuring cups and spoons
• Spatula
• Knife and cutting board
• Small bowl
• Food processor (optional – if making your own pesto)

🔪 How to Cook Tuna Pesto Pasta

• Buy or Make Your Pesto: You can buy pesto at any grocery store – I recommend Costco or Trader Joe’s for quality and cheap pesto. Otherwise, you can make it by blending basil, nuts, fresh lemon juice, grated parmesan cheese, garlic, and oil in a food processor.
  
• Boil Pasta: Boil a pot of salted water and cook your pasta for 10-12 minutes or until al dente.
  
• Fry the Capers: Heat 3 tbs. of olive oil in a frying pan on medium-high heat. Fry the capers for about 5 minutes, or until crispy. The capers may flatten a little bit, but that’s okay.
  
• Sauté Shallots and Garlic: Heat another 1 tbs. of olive oil in the same frying pan and sauté the diced shallots and minced garlic, until fragrant and translucent – about 2-3 minutes. Once done, set aside in a small bowl.
  
• Make Pesto Sauce: Combine one cup of pesto and ¼ cup of pasta water into the frying pan in which you sautéed the shallots and garlic. Mix together with a wooden spoon on medium heat until the two ingredients combine together into a runny sauce.
  
• Add the Tuna: Once you make the pesto sauce, dump the two cans of tuna into the pan and break it up into bite-sized pieces with your spatula.
  
• Add the Pasta: Add your pasta and garlic sauté back to the pan and stir to combine well. At this point, you can turn off the heat or take the pan off the stove to mix the pasta in. When I made this recipe, I kept the pan on low-medium heat to keep the sauce runny, as it made it easier to coat the pasta – but you can also take it off the heat as well.
  
• Add the Pasta: Add your pasta and garlic sauté back to the pan and stir to combine well. At this point, you can turn off the heat or take the pan off the stove to mix the pasta in. When I made this recipe, I kept the pan on low-medium heat to keep the sauce runny, as it made it easier to coat the pasta – but you can also take it off the heat as well.
  
• Add the Pasta: Add your pasta and garlic sauté back to the pan and stir to combine well. At this point, you can turn off the heat or take the pan off the stove to mix the pasta in. When I made this recipe, I kept the pan on low-medium heat to keep the sauce runny, as it made it easier to coat the pasta – but you can also take it off the heat as well.
  
• Serve and Garnish: Serve on a plate garnished with the fried capers.

💭 Expert Tips

• Toast the Pine Nuts: If you’re making your own pesto, and you have a little extra time on your hands, I recommend toasting the pine nuts you’ll use in your pesto. Toasting brings out their natural oils and adds a richer, nuttier flavor to the pesto. Toast by heating a frying pan to medium heat and let your pine nuts get brown in the pan – about 5-10 minutes.
  
• Use Fresh Herbs: Mix fresh herbs into the pasta or garnish with freshly chopped basil, parsley, or mint. Fresh herbs add a burst of color and a fresh, vibrant taste that elevates the entire dish.
  
• Use Lemon Juice and Zest: My pesto recipe uses lemon juice and zest. However, if you’re using another recipe or store-bought pesto, I recommend adding fresh lemon juice and grated lemon zest to the pesto. It’ll add a citrusy, bright flavor. It’s really important you don’t leave out the zest, as it contains oils from the lemon that add a more aromatic and sweet lemon flavor.
  
• Try Different Pesto Varieties: Experiment with different types of pesto, such as sun-dried tomato pesto, arugula pesto, or roasted red pepper pesto. Each type of pesto will bring a unique flavor to the dish.
  
• Double the Recipe for More Leftovers: By doubling the recipe, you can save more for meals later in the week. This will save you time preparing additional meals.
  
• Grill the Tuna: If using fresh tuna, consider grilling it for a smoky flavor. Grill the tuna in advance and flake it into the pasta right before serving.
  
• Infuse the Olive Oil: Take ½ cup of extra virgin olive oil, and infuse it with extra herbs, like rosemary and thyme, and garlic. You can do this by putting the oil in a small saucepan, putting your aromatics in the pan, and heating it on low heat for 20 minutes. Then take it off the heat and let it steep for roughly an hour. You can use this oil in the pesto sauce, fried capers, and as a garnish.
  
• Add Sun-Dried Tomatoes: Add sun-dried tomatoes to the pasta when mixing the pasta into the sauce. This will add a bright, tangy tomato flavor to the dish, balancing out the oils in the dish.
  
• Add Red Pepper Flakes: Want to add a level of spice to this pesto tuna pasta? Add 1 tbs. of red pepper flakes to the pesto sauce during step seven.

🥬 Types of Pesto You Can Use

If you don’t have traditional pesto on hand or you want to try different pesto varieties, this is the perfect dish to do so! This dish is highly versatile, and you can make it your own by adding a slightly different flavored pesto.

These are the different types of pesto you can try:

• Arugula pesto: For a spicy, peppery, nutrient-dense option.
  
• Sun-dried Tomato Pesto: For a tangy twist.
  
• Herb Pesto: For added flavor.
  
• Kale Pesto: For an earthy, nutrient-dense option.
  
• Pesto without Pine Nuts: If you don’t like pine nuts or don’t have them on hand.
  
• Spinach Pesto: For a milder flavor.
  
• Pistachio Pesto: For a nutty, rich, and earthy flavor.
  
• And many more!

📋 Substitutions

• Pasta: If you don’t have pasta on hand, I would recommend making vegetable noodles and using them in place of the pasta. You can also use spaghetti squash, spiralized sweet potatoes, or carrots. Consider substituting regular pasta for gluten-free, lentil, or chickpea pasta.
  
• Pasta Water: If you don’t have pasta water, don’t worry! You can substitute for vegetable or chicken broth, milk, heavy whipping cream, or white wine. You can even mix 1 tsp. of cornstarch with ¼ cup of water, and use the cornstarch water as your pasta water.
  
• Capers: Substitute capers with chopped green or Kalamata olives. The salty and briny taste of olives will be very similar to capers, with more of an olive taste. It will pair well with the other flavors in this tuna pesto pasta. If you don’t have olives, use toasted breadcrumbs to garnish on top!
  
• Olive Oil: Don’t have olive oil on hand? You can use avocado oil, grapeseed oil, walnut oil, or even flaxseed oil. Flaxseed has an earthy, slightly nutty flavor. It’s a healthy option that has many omega-3 fatty acids. Flaxseed oil has a distinct flavor that can enhance the already earthy flavors of the pesto.
  
• Garlic: If you don’t have garlic on hand, I recommend using garlic powder. It will taste milder than fresh garlic, but it will still provide that garlic flavor. I recommend using at least 1 tsp. of garlic powder in the pesto.
  
• Shallots: Substitute shallots with finely diced yellow or red onions. Yellow onions tend to be milder than shallots and red onions tend to be sweeter.
  
• Pesto: If you don’t have traditional pesto on hand, you can experiment using other pesto varieties, like pistachio pesto, herb pesto, or spinach pesto.
  
• Lemon Juice and Zest: Replace the lemon juice with 1 tsp. of vinegar. Taste and add more to the pesto if necessary. You can use white wine vinegar, red wine vinegar, apple cider vinegar, or even white distilled vinegar.
  
• Tuna: Omit the tuna and replace it with another type of fish, like cod, halibut, or salmon (canned or fresh). Chicken, shrimp, and chickpeas are other good options, too. If you’re cooking fresh fish like cod or shrimp, make sure to cook that separately, and add it back to the pasta at the very end during step eight.

📖 Variations

• Tuna Pesto Pasta Salad: Easily turn this tuna pesto pasta into a cold pasta salad. Instead of combining the pesto and pasta water in a frying pan, mix the pesto with ¼ cup of extra virgin vinaigrette and 2 tbs. of lemon juice in a small bowl. Combine to make a pesto vinaigrette. In a larger bowl, combine the cooled pasta, minced garlic, pesto vinaigrette, and tuna. Top with fried or even fresh capers. If you want extra freshness, add chopped cherry tomatoes and marinated artichoke hearts.
  
• Tuna Pesto Pasta Bake: Instead of using a frying pan to combine the tuna, pesto, and pasta – instead combine the ingredients into a casserole dish. You can skip the step of sautéing the garlic and shallots, and just mix it in directly with the pasta. Top with extra grated parmesan cheese, and bake for at 350°F for 20-30 minutes, or until the cheese is crispy brown on top.
  
• Tuna Pesto Pasta with Olives: Add chopped Kalamata or green olives at the last step when you’re combining the tuna, pesto sauce, and pasta together. The olives will add an extra layer of briny, salty flavor that will contrast with the fatty cheese and oil nicely.
  
• Tuna Pesto Pasta with Sun-Dried Tomatoes and Artichoke Hearts: Freshen up this tuna pesto pasta and add a new depth of flavor by adding sun-dried tomatoes and marinated artichoke hearts to this dish.
  
• Tuna Pesto Pasta with Tomato: Keep it fresh and simple by adding cherry tomatoes or diced Roma tomatoes to this pasta recipe.
  
• Tuna Pesto Pasta with Peas: Want a simple and quick way to add more veggies? Defrost and heat some frozen peas and add them to this tuna pesto pasta for some extra green.
  
• Tuna Pesto Pasta with Cream Cheese: Make this dish extra creamy and rich by adding 1-2 oz. of cream cheese. Add this when you’re making the pesto sauce in step seven, so the cream cheese will melt and combine nicely with the rest of the sauce.
  
• Grilled Vegetable and Tuna Pesto Pasta: Grill fresh tuna and vegetables, like asparagus eggplant, and zucchini. Grill these ingredients and set them aside before you start making the tuna pesto pasta. Throw them back into the pan when you combine the pesto sauce with the pasta. This variation will add a big element of fresh and smoky flavor to this dish.
  
• Herby Tuna Pesto Pasta: Maximize the herbs in this dish by mixing in freshly chopped parsley, basil, thyme, and mint into the pasta at the end during at step eight.

🥘 How to Meal Prep This Recipe

The simplest way you can meal plan this tuna pesto pasta, is to simply follow the recipe, and store the whole batch in an air-tight container in the fridge for 3-5 days.

Alternatively, you can divide each portion into a single serve container, to make it easy to grab it out of the fridge while you’re on your way to work or school. If you do this, I recommend adding a portion of vegetables to make it a balanced meal. You can add roasted asparagus, zucchini, or carrots.

You can double the recipe to batch cook this for the week ahead. This ensures that you’re using your time wisely in the kitchen and not having to cook more than you have to.

🍴Tuna Pesto Pasta Calories

The calorie content of tuna pesto pasta will vary depending on your serving size, the type of pesto, and the type of pasta you use. However, normally, each serving can range between 400-600 calories.

🥛 Dietary Modifications

• Make it Gluten-Free: Make this dish gluten-free by swapping out the pasta for a gluten-free variety. Make sure the package is labeled “gluten-free” before you buy it. Gluten-free pasta varieties include corn and brown rice pasta, chickpea pasta, and lentil pasta.

• Make it Vegetarian: Make this dish vegetarian by swapping out the tuna for chickpeas, jackfruit, white beans, or mushrooms.

• Make it Vegan: Replace the tuna with a veggie alternative, like white beans, jackfruit, or mushrooms. Replace the parmesan cheese used with a vegan variety or nutritional yeast. If you’re using nutritional yeast, I suggest adding 1 tb. to the pesto, if you’re making it from scratch. You can also buy a vegan pesto variety to save you more time in the kitchen.

⭐ How to Make This Dish Lower Calorie

If you want to minimize the calorie content, follow these tips.

First, make sure you buy your canned tuna packed in water, not in oil. Oftentimes, canned tuna will be offered in these two ways. Canned tuna in oil will have higher calories.

Second, watch how much oil you’re using for this recipe. I recommend making your own pesto if you’re worried about the calorie content. Store-bought pesto tends to use a lot of oil to preserve the pesto and bring the cost down. If you make your own pesto, you can control the amount of oil and cheese you put in it.

I would recommend decreasing or omitting the cheese, and decreasing the amount of oil. If you need the pesto be more runny, replace some of the oil with vegetable broth to thin it out.

Lastly, swap out the pasta for a high-protein pasta variety, like lentil or chickpea pasta. Although this won’t bring down the calorie content, the protein will keep you fuller longer, preventing you from getting hungrier throughout the day.

Plus, the body burns more calories when it digests proteins versus fats, leaving you in less of a calorie surplus.

♨️ Storage & Reheating

• Storage: You can store your tuna and pesto pasta in an air-tight container in the refrigerator for up to 5-7 days. I recommend storing it in single serve containers, so it’s easy to pull from the fridge and reheat when you’re hungry.
  
• Reheating: The easiest way to reheat this pasta is by zapping it in the microwave for 1-2 minutes. You can also put it in a frying pan, and heat it on medium-high heat until the tuna becomes warm and the pasta has softened. If you reheat using the stove, I recommend adding a little cream or broth to loosen up the pesto sauce.

❔Frequently Asked Questions

🥖 What to Serve with Tuna Pesto Pasta

• Garlic Bread: Serve with buttery and garlicy toasted bread. The flavors of the garlic bread will pair well with the herby and zesty pesto while providing a nice crunch!
  
• Caprese Salad: Freshen up this easy tuna pesto pasta even more with Caprese salad. Slice large tomatoes with high-moisture mozzarella, and top it with fresh basil.
  
• Grilled or Roasted Vegetables: Grill asparagus, tomatoes, eggplant, bell peppers, zucchini, or another type of vegetable and pair it with tuna pasta. The grilled vegetables will add a fresh and smoky flavor to the dish, leveling it up.
  
• Bruschetta: Crunchy, toasted bread topped with a mixture of diced tomatoes, garlic, basil, and olive oil provides a fresh and tangy side that complements the creamy pesto. Top the bruschetta with balsamic glaze for an extra touch of sweetness.
  
• Antipasto Platter: Make an antipasto platter. Antipasto means “appetizer” in Italian, and serves as an entertaining side or starter to any Italian-style meal. Serve your antipasto platter with cured meats like prosciutto, salami, and soppressata. Pair with marinated vegetables, like olives, artichokes, and different cheeses.
  
• Stuffed Mushrooms: Stuff large mushrooms (like portobello mushrooms) with cheese, garlic, fresh herbs, spinach, Italian sausage, and breadcrumbs. Bake for 15 minutes at 350°F. This will be a umami-rich side for tuna pesto pasta.
  
• Strawberry Mixed Green Salad: Further freshen up this tuna pesto pasta with strawberry, lemon, and basil salad. The citrus from the basil, the sweetness from the strawberries and balsamic vinaigrette, and the tart from the lemon will contrast well with the savory and rich pasta.
  
• Marinated Olives: Buy or make marinated olives and use it as a side to the pesto pasta. Combine green and Kalamata olives with extra virgin olive oil, dried and fresh herbs, and garlic, which will add a tangy flavor.
  
• Arugula Salad with Parmesan and Lemon: Combine peppery arugula and shaved parmesan with a simple lemon vinaigrette to create a bright and fresh side dish. Add toasted pine nuts to add some crunch.
  
• Italian Wedding Soup: A simple soup with meatballs, spinach, and broth can be a light start to your meal, complementing the pasta without overwhelming it.
  
• Garlic and Herb Focaccia: Serve soft and warm focaccia bread with your tuna pesto pasta for a crunchy, chewy, and savory complement to this dish. Serve with a side of extra virgin olive oil and balsamic vinegar for dipping!

🍷 Beverage Pairings

• Wine: White wines will pair perfectly with this easy tuna pesto pasta. Some varieties that will go well with this include Sauvignon Blanc, Pinot Grigio, Chardonnay, and Vermentino. Even a dry rosé offers a refreshing balance of red fruit flavors and acidity.
  
• Beer: Light beers like Pilsner, wheat beer, and blonde ale will balance out the rich flavors of this pesto pasta recipe. Pilsner has a light, crisp flavor that won’t overpower the pesto flavors. Wheat beer has a slightly sweet and citrusy flavor that will pair well with the herby flavors of the pesto.
  
• Non-Alcoholic: Pair this tuna pesto pasta with sparkling water mixed with fresh lemon juice for a refreshing cleanse of the palette between each bite. Serve with herbal iced tea for a cold and caffeine-free option. If you’re looking for a non-alcohol fizzy drink option, ginger ale is a great pairing for this tuna pasta.

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