One-Pan Creamy Tuna Pasta Ready in Just 30 Minutes

This One-Pan Creamy Tuna Pasta blends flavors for a satisfying meal in just 30 minutes, perfect for busy weeknights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

2 tablespoons Extra Virgin Olive Oil Feel free to substitute with any neutral oil if necessary.
1 medium Shallot You can use yellow onions as a substitute if needed.
2 cloves Garlic Fresh garlic is best, jarred works in a pinch.
1 teaspoon Sweet Smoked Spanish Paprika Regular paprika can substitute, but you’ll miss the smokiness.
1 can Diced Tomatoes Fresh tomatoes can be used as a substitute when diced and cooked down.
2 cups Vegetable Broth Can be substituted with chicken broth or water if necessary.

For the Pasta

8 ounces Uncooked Penne Pasta Gluten-free pasta is an excellent alternative if desired.

For the Tuna & Creaminess

1 can Canned Tuna in Olive Oil Consider using tuna in water for a lighter dish.
1 cup Greek Yogurt Sour cream or cream cheese can work if Greek yogurt is unavailable.

For Garnish

1 handful Chopped Parsley Feel free to omit or use other herbs like basil.
Sea Salt Adjust according to taste.
Black Pepper Adjust according to taste.

Equipment

large non-stick frying pan

Method

Step-by-Step Instructions

Heat a large non-stick frying pan over medium heat for about 2 minutes. Add 2 tablespoons of extra virgin olive oil and let shimmer.
Add 1 finely sliced shallot and 2 cloves of chopped garlic. Sauté for 2 minutes until softened.
Sprinkle in 1 teaspoon of sweet smoked Spanish paprika and stir for about 1 minute until fragrant.
Add one can of diced tomatoes, seasoning with sea salt and black pepper. Stir well and simmer for approximately 3 minutes.
Pour in 2 cups of vegetable broth and bring to a boil.
Once boiling, stir in 8 ounces of uncooked penne pasta. Simmer uncovered for about 9 minutes, stirring occasionally.
Cover and cook on low-medium for another 3-4 minutes.
Remove from heat, drain excess oil from tuna, flake it into the pasta along with 1 cup of Greek yogurt. Mix gently.
Fold in a handful of chopped parsley and serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 10mgIron: 15mg

Notes

This dish can be made ahead and stored in the fridge for up to 2 days. For longer storage, freeze for up to 3 months. Reheat gently on the stove.

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