Tuna Pesto Pasta (with Canned Tuna)
Developed and tested by Robyn Conley Downs
on Jun 12, 2023 (last updated Apr 21, 2026) 
Tuna and pesto are a better combination than you might expect, and this recipe is proof! Canned tuna and basil pesto come together in one pot in 20-minutes for a high-protein weeknight pasta dinner that works just as well for meal prep lunches the next day.
5 star review
“Robyn is on to something – tuna and pesto are a great flavor combo! I would not have tried this if I didn’t see the recipe. Delicious! Definitely a pantry staple recipe.”
– Jill K
Easy Tuna Pasta with Pesto and Canned Tuna
Tuna and pesto is one of those combinations that sounds strange until you try it, and then it makes complete sense. The briny, savory quality of canned tuna is exactly what herby, garlicky basil pesto needs to feel like a complete meal rather than just pasta with sauce. I’ve been making this on rotation for years, and it’s one of the recipes I reach for when I need dinner in 20-minutes and don’t want to think too hard about it.
One of my favorite techniques that makes this recipe work is keeping the tuna mixture separate until serving. I toss the pasta with pesto and a splash of pasta water first, then mix the drained tuna with a little extra pesto in a separate bowl before piling it on top. This way the tuna stays in chunks rather than breaking down into the sauce, which gives you better texture in every bite. And don’t skip reserving the pasta water, as it’s what makes the pesto coat the noodles evenly without getting dry or clumpy!
The only thing I’d flag for first-timers on this one is to use oil-packed tuna, not water-packed. Oil-packed has more flavor and a richer texture that holds up better against the pesto. I tested both and water-packed works fine in a pinch but the oil-packed version tastes noticeably better. Store-bought pesto is completely fine here and I use it most nights, but my nut-free pesto is also divine, so save the homemade version for when you have extra time and a bunch of fresh basil sitting on your counter!
And for another quick pesto dinner with a different protein, my pesto salmon uses the same 3-ingredient vibe and is ready in 20 minutes in the oven or air fryer. Or for another easy way to use canned tuna, my white bean tuna salad is a no-cook option that works well for lunch or a light dinner. Yum!
Welcome to My Kitchen, Let’s Make Make Tuna Pasta Pesto!
Testing Notes for Pasta Tuna Pesto
- Pesto: Store bought or make your own!
- Pasta: Any pasta will work for this recipe. For a gluten free version, use gluten free pasta.
- Tuna: I use canned tuna packed in oil (drained) since it has a bit more flavor, but you can use tuna packed in water (drained).
Follow my step-by-step video:
Tuna Pesto Pasta (with Canned Tuna)
Ingredients
- 1/3 cup basil pesto, plus 2 tablespoons
For the Tuna Pesto Pasta
- 12 ounces pasta, any shape
- 2 cans oil packed tuna
Optional Serving Suggestions
- Red pepper flakes
Equipment
- Large Pot
Instructions
- Bring a large pot of salted water to a strong boil. And the pasta and stir to avoid sticking.
- When the pasta is just cooked though and slightly short of al dente, carefully remove 1 cup of cooking water and set aside. Drain the pasta. Do not rinse.
- Add the pasta back to the pan. Pour over 1/2 cup pesto, and 1/4 cup pasta water, tossing to combine. Add additional pesto if a stronger flavor is desired, or additional pasta water to thin the pesto and coat the pasta.
- Allow to sit for 3-4 minutes for the pasta to absorb the pesto, stirring occasionally.
- Meanwhile lightly drain the tuna and add to a medium bowl along with2 tablespoons pesto, tossing lightly with a fork to break up the tuna and combine it with the pesto.
- Serve the pasta with the pesto tuna on top, or stirred directly into the pasta. Top with red pepper flakes if desired
Notes
- Store-bought basil pesto makes this recipe super easy and fast, or make your own with my homemade pesto.
- For gluten-free, use gf pasta.
Robyn is on to something – tuna and pesto are a great flavor combo! I would not have tried this if I didn’t see the recipe. I made a few additions to use up some open ingredients in my fridge. I added a small amount of plain goat cheese into the hot pasta before adding the pesto. Tossed in some spinach and arugula in the hot pasta, too. I also split the hot pasta between two bowls and flavored half with basil pesto and half with pesto rossa (sundried tomato and cashew pesto). I also used the red pesto in the tuna. Delicious! Definitely a pantry staple recipe.
Yay, Jill, so happy you enjoyed this one and that you made it work with what you had on hand — love the idea of bumping up the veggies with spinach and arugula. Thanks so much for sharing your thoughts and your review!