By Sara Mae Danish | March 27, 2013

Pasta Tuna

Is pasta your go-to weeknight dinner? For a lot of us, pasta is a quick meal that is not only economical but extremely tasty and filling. The problem with this hearty refined carb is that it pairs so beautifully with unhealthy sauces that add more calories than nutrition!

I love pasta–it’s simple, a great flavor vehicle and provides a fantastic weeknight dinner when time is of the essence. The key to making it healthy is to know that it can be just as tasty with smart choices. I pack loads of flavor, veggies and protein into this pasta tuna recipe. These additions will fill you up and you’ll find yourself eating less pasta and more of the delicious veggies and beans!


Other great recipes using tuna:

Deconstructed Salad Nicoise

Tuna Tartare with Potato Pancakes

Seared Tuna Steaks with New Potatoes


My Plate Inspired: Tuna with Pasta Recipe

Servings: 6
Calories: 360 per serving


  • 1 16-oz box of gemelli pasta
  • 1 pint baby tomatoes
  • 1 can cannellini beans
  • 2 cans good quality tuna and oil (don't substitute with tuna in water, it won't taste
  • as good)
  • 1 cup green beans, cut into fourths
  • 5 cloves garlic, peeled and roughly chopped
  • 1/2 shallot, thinly sliced
  • 1 cup parmigiano reggiano, grated
  • 3 sprigs thyme
  • 1/2 tsp chili flakes
  • 1 1/2 tbsp extra virgin olive oil
  • Salt and pepper , to taste


1. Bring a pot of salted water to a boil and add the pasta. A minute before the pasta is cooked to your liking, add the green beans. Reserve ¾ cup of pasta water and strain.

2. Meanwhile, sauté the garlic and shallots in olive oil on med-low heat in a large pan. Once they soften add the thyme, cannellini beans and tomatoes.

3. Cook until the tomatoes collapse and soften completely. Add the tuna, green beans, cooked pasta, parmigiano reggiano and pasta water. Toss until melted and the water has slightly reduced.

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