Tuna Pasta in White Sauce

Name: Tuna Pasta in White Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Fusilli pasta 11.3 oz; Tuna in oil drained 7 oz; Taggiasca olives 1.1 oz; Capers 1 tbsp; Extra virgin olive oil 1 ½ tsp; Lemon juice 2 ½ tbsp; Salt to taste; Lemon peel 1; Parsley minced to taste; Dried chili pepper to taste

it de es fr br

Lactose Free

Difficulty: Very easy
Prep time: 10 min
Cook time: 15 min
Serving: 4
Cost: Very low

PRESENTATION

Pasta al tonno in bianco is one of those classic Italian dishes that just, you know, really hits the spot when you’re craving something simple but bursting with Mediterranean flavor. People in Liguria and other coastal areas are really into it because it’s all about the perfect mix of ingredients: tender tuna, briny Taggiasca olives, salty capers, and this pop of fresh lemon. Really good stuff.

The magic? It feels light yet tastes rich, and I gotta say, it's all thanks to a clever trick—using pasta cooking water to make everything creamy without extra cream or butter. The tuna gets warmed gently with lemon juice and zest, keeping it moist and full of that mild sea taste—so so fresh—while fresh parsley adds a pop of color. It is perfect for when you need a quick meal that has that real homemade pasta sauce vibe.

If you’re used to the usual red tuna sauce, this creamy tuna pasta is a refreshing change. No tomato sauce—just natural flavors coming together. And look, the olives and capers add a nice tangy, almost crispy edge, while the lemon keeps things bright and zesty, pretty much like in Mediterranean kitchens. And this white sauce pasta is great year-round. Whether you’re whipping up a fast lunch or looking for something tender and comforting at dinner, it’s perfect.

Everyone ends up going back for seconds. And here's the thing: if you're searching for quick pasta dinner ideas or canned tuna recipes that aren’t boring, pasta al tonno in bianco is it. It’s a dish that really shows why Italian food is all about simple stuff done right. Every bite tastes like a trip to the Mediterranean coast. With its colorful flavors and easy preparation—seriously good—it captures the essence of Italian cooking—bringing a taste of the coast to your table. It's a dish that's sure to become a favorite for those who appreciate uncomplicated, yet delicious, meals. No question.

INGREDIENTS

Fusilli pasta 11.3 oz (320 g)

Tuna in oil 7 oz (200 g) - drained

Taggiasca olives 1.1 oz (30 g)

Capers 1 tbsp (15 g)

Extra virgin olive oil 1 ½ tsp (7 g)

Lemon juice 2 ½ tbsp (40 g)

Salt to taste

To Complete: Lemon peel 1; Parsley to taste - minced; Dried chili pepper to taste

Preparation

How to prepare Tuna Pasta in White Sauce

To prepare tuna pasta in white sauce, first, place the well-drained tuna in a pan 1, heat it for a few minutes over low heat, and add the lemon juice 2. Cook the pasta in plenty of salted boiling water 3.

Meanwhile, chop the capers 4 and olives 5 with a knife. Add a ladle of pasta cooking water to the pan 6.

Add the capers and olives 7, season with salt 8, and mix to combine the ingredients. Drain the pasta directly into the pan 9.

If the sauce is not creamy enough, add a ladle of pasta cooking water 10 and stir. Turn off the heat, add the oil 11, and mix. Plate and finish with chopped parsley 12.

Finish with dried chili pepper 13 and lemon zest 14. Your tuna pasta in white sauce is ready to be enjoyed 15.

Storage

Tuna pasta in white sauce should be eaten as soon as it is ready, but if there are leftovers, you can store it in the refrigerator in a closed container for 1-2 days at most.

Advice

For a richer version, you can add diced zucchini, cherry tomatoes, or sautéed bell peppers. For an even creamier sauce, try adding a tablespoon of ricotta or cream cheese at the end of cooking. If you don't like spicy, you can omit the chili pepper, while the parsley can be replaced with fresh mint.

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