What the heck is this?
Listen, I know what you’re thinking. Tuna? In pasta? With pesto? But trust me on this one — this combo is absolutely genius and about to become your new obsession. We’re talking silky pasta ribbons swimming in a dreamy pesto cream sauce with chunks of tender tuna that somehow make the whole thing taste like it came from a fancy Italian bistro. It’s comfort food with a sophisticated twist, and the best part? It takes literally 20 minutes from start to finish. Perfect for those nights when you want something that tastes impressive but requires zero actual effort.
Why You’ll Love This Recipe
- Ready in 20 minutes flat (seriously, faster than delivery)
- Uses pantry staples you probably already have
- Creamy without being heavy — the pesto keeps it fresh
- High protein thanks to the tuna (your gym bros will approve)
- Fancy enough for date night, easy enough for Tuesday
- One-pot wonder = minimal cleanup
- Leftovers actually taste better the next day
The Good Stuff You’ll Need
For the Pasta:
- 12 oz fettuccine or linguine (fresh if you’re feeling fancy)
- Salt for the pasta water (be generous)
For the Magic Sauce:
- 1/3 cup basil pesto (store-bought is totally fine, homemade if you’re showing off)
- 1/2 cup heavy cream
- 2 cans (5 oz each) quality tuna in olive oil, drained and flaked
- 3 cloves garlic, minced
- 1/4 cup white wine (optional, but why not live a little?)
- 2 tbsp butter
- 1/2 cup freshly grated parmesan, plus more for serving
The Extras:
- 1/4 cup pine nuts, toasted (optional but adds great crunch)
- Fresh basil leaves for garnish
- Black pepper, freshly cracked
- Red pepper flakes (if you like a little heat)
- Lemon wedges for serving
Let’s Do This
Step 1: Get That Pasta Going
Bring a large pot of salted water to a rolling boil. I’m talking ocean-salty here.
Cook pasta according to package directions until al dente. Reserve 1 cup of that starchy pasta water before draining — you’ll thank me later.
Step 2: Build the Base
While pasta cooks, heat butter in a large skillet over medium heat.
Add minced garlic and sauté for about 30 seconds until fragrant (don’t let it burn or you’ll be sad).
If using wine, pour it in now and let it bubble away for a minute.
Step 3: Create the Creamy Dream
Lower heat to medium-low and stir in the pesto. Let it warm through.
Slowly pour in the heavy cream, whisking gently to combine.
Add the flaked tuna and fold it in carefully — you want nice chunks, not tuna mush.
Step 4: Bring It All Together
Add the drained pasta to the skillet and toss everything together.
Sprinkle in the parmesan and toss again until melty and gorgeous.
If it looks too thick, splash in some reserved pasta water until you get that silky, restaurant-quality sauce consistency.
Step 5: Make It Instagram-Worthy
Taste and adjust — more pepper? A pinch of salt? A squeeze of lemon? You’re the boss.
Serve immediately topped with extra parm, fresh basil, toasted pine nuts, and a crack of black pepper.
Serving Suggestions
Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc — the acidity cuts through the cream beautifully.
A simple arugula salad with lemon vinaigrette on the side keeps things fresh.
Crusty garlic bread for soaking up every last drop of sauce (because waste not, want not).
Switch It Up
Go Fancy: Use fresh tuna steaks, seared and flaked instead of canned Add Veggies: Toss in some cherry tomatoes, spinach, or sun-dried tomatoes Different Protein: Swap tuna for salmon, crab, or cooked chicken Lighter Version: Use half-and-half instead of heavy cream Herb It Up: Try arugula pesto or spinach pesto for a different flavor profile
Make-Ahead Tips
The sauce components can be prepped earlier in the day — just combine when ready to serve.
This actually reheats beautifully. Add a splash of cream or pasta water when reheating to bring back that silky texture.
Leftovers keep in the fridge for 3 days max.
Questions People Actually Ask
Q: Can I use tuna in water instead of oil? A: You can, but the oil-packed stuff adds more flavor and richness to the dish.
Q: What if I don’t have heavy cream? A: Half-and-half works, or even whole milk in a pinch. Just add it more gradually.
Q: Can I make this dairy-free? A: Absolutely! Use cashew cream and nutritional yeast instead of cream and parmesan.
Q: Is fresh pasta worth it? A: If you can find it, yes! It cooks faster and has an amazing texture, but dried pasta works perfectly fine too.
Q: How do I know if my tuna is good quality? A: Look for tuna packed in olive oil with minimal ingredients. Solid white albacore is usually your best bet.
Print
Creamy Tuna Pesto Pasta: The 20-Minute Dinner That’ll Make You Look Like a Chef
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Listen, I know what you’re thinking. Tuna? In pasta? With pesto? But trust me on this one — this combo is absolutely genius and about to become your new obsession. We’re talking silky pasta ribbons swimming in a dreamy pesto cream sauce with chunks of tender tuna that somehow make the whole thing taste like it came from a fancy Italian bistro. It’s comfort food with a sophisticated twist, and the best part? It takes literally 20 minutes from start to finish. Perfect for those nights when you want something that tastes impressive but requires zero actual effort.
Ingredients
For the Pasta:
- 12 oz fettuccine or linguine (fresh if you’re feeling fancy)
- Salt for the pasta water (be generous)
For the Magic Sauce:
- 1/3 cup basil pesto (store-bought is totally fine, homemade if you’re showing off)
- 1/2 cup heavy cream
- 2 cans (5 oz each) quality tuna in olive oil, drained and flaked
- 3 cloves garlic, minced
- 1/4 cup white wine (optional, but why not live a little?)
- 2 tbsp butter
- 1/2 cup freshly grated parmesan, plus more for serving
The Extras:
- 1/4 cup pine nuts, toasted (optional but adds great crunch)
- Fresh basil leaves for garnish
- Black pepper, freshly cracked
- Red pepper flakes (if you like a little heat)
- Lemon wedges for serving
Instructions
Bring a large pot of salted water to a rolling boil. I’m talking ocean-salty here.
Cook pasta according to package directions until al dente. Reserve 1 cup of that starchy pasta water before draining — you’ll thank me later.
While pasta cooks, heat butter in a large skillet over medium heat.
Add minced garlic and sauté for about 30 seconds until fragrant (don’t let it burn or you’ll be sad).
If using wine, pour it in now and let it bubble away for a minute.
Lower heat to medium-low and stir in the pesto. Let it warm through.
Slowly pour in the heavy cream, whisking gently to combine.
Add the flaked tuna and fold it in carefully — you want nice chunks, not tuna mush.
Add the drained pasta to the skillet and toss everything together.
Sprinkle in the parmesan and toss again until melty and gorgeous.
If it looks too thick, splash in some reserved pasta water until you get that silky, restaurant-quality sauce consistency.
Taste and adjust — more pepper? A pinch of salt? A squeeze of lemon? You’re the boss.
Serve immediately topped with extra parm, fresh basil, toasted pine nuts, and a crack of black pepper.
Notes
Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc — the acidity cuts through the cream beautifully.
A simple arugula salad with lemon vinaigrette on the side keeps things fresh.
Crusty garlic bread for soaking up every last drop of sauce (because waste not, want not).
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~520 kcal per serving
- Protein: ~28g