Creamy Tuna Pasta

This dish is truly tuna pasta, as it isn’t baked, but cooked on the stove-top. With mushrooms, green onion red pepper and bowtie pasta (Farfalle), all in a creamy Parmesan sauce.

If you’re looking for fabulous pasta with canned tuna, this is a long-time favourite of mine. This tuna pasta is not a baked tuna casserole (not that there’s anything wrong with that :). This creamy tuna pasta is made entirely on the stove top, just like any other pasta dish.

Why I love this creamy pasta with tuna

• I love that this pasta with tuna has no chance of drying out in the oven since it isn’t baked. It’s always fabulously creamy, as a result.
• The creamy sauce is made with just milk and flour, so no cream is needed for this creamy pasta.
• All the parts of this dish have great flavour, from the mushrooms, to the red pepper and green onion, all in a creamy Parmesan sauce. And of course, bowtie pasta (Fafalle), which is always a fun pasta.

What you’ll need to make this tuna pasta

Some notes on the key ingredients …

Tuna – I use regular flaked tuna packed in water. You will need two cans for the full recipe.

Pasta – The bowtie shape Farfalle pasta is specified, though any short pasta will work here.

Mushrooms – I’ve used cremini mushrooms here, but regular white button mushrooms are fine as well.

Milk – I generally use 2% milk, which seems to work out well. 3% or 1% is fine, though 1% might make for a bit thinner sauce.

Green onion – green onion is specified, but if you don’t have it on hand, simply use some regular diced onion.

Breadcrumbs or Panko – I think panko makes for a nicer crisp, while breadcrumbs bring more flavour. Use what you have or prefer.

Step-by-step photos

1. Start by cooking the red pepper, mushrooms and green onion in butter until softened.
2. Add flour to the pan and cook briefly.
3. Add the milk and chicken broth to the pan.
4. Meanwhile, cook the pasta in a large pot of boiling, salted water.
5. Cook the sauce until it coats the back of the spoon.
6. Add the first portion of Parmesan cheese, the cayenne pepper, salt and pepper.
7. Drain the cooked pasta and add to the pot.
8. Add the tuna and stir to combine and warm. Spoon into serving dish and top with parsley, additional Parmesan and panko. Pop under the broiler briefly to brown the panko, then serve.

Recipe video

Top tip!

As you are making this tuna pasta, remember that this isn’t a casserole that will be baked. As such, you’ll want to make sure that you cook the pasta until it’s done (not a few minutes less as you might do for a dish that will be baked). Likewise, simmer the sauce to the consistency of a finished sauce and not one that will thicken more as it bakes, since there is no baking with this one.

Variations

This pasta would also be nice if you swap out the tuna for left-over cooked chicken (or chicken from a rotisserie chicken) or left-over cooked turkey. Simply shred the chicken or turkey and stir in at the end of cooking when the tuna is typically added.

If you want to skip the oven entirely, you can toast the panko in the butter in a skillet until golden and simply sprinkle on top of the finished pasta.

Making ahead, storing and freezing

This dish is at its best freshly cooked and I wouldn’t recommend making it ahead. That said, leftovers will keep in the refrigerator for 2-3 days, though it will not be quite as saucy as it was freshly made.

Re-heat covered to keep it from becoming dry when reheated.

You can freeze this tuna pasta for up to 3 months, though it may be less saucy after freezing and reheating. Sometimes a splash of milk drizzled overtop helps to loosen it when reheating.