Tuna & Arugula Pasta 🐟🌱🍝 Bright, Briny, and Bold With Peppery Greens and Pantry Tuna in a Lemony Olive Oil Sauce

This pasta is fast, clean, and deeply flavorful — the kind of meal you throw together from the pantry and feel like a genius for doing so. Canned tuna gets leveled up with garlic, lemon, and good olive oil, while fresh arugula adds bite and brightness.

It’s Mediterranean-adjacent, protein-packed, and endlessly riffable.

Ingredients (Serves 2–3)

For the pasta

• 8 oz spaghetti, linguine, or fusilli
• Salted water for boiling
• ¼ cup reserved pasta water

For the tuna mixture

• 2 tbsp olive oil
• 2 cloves garlic, minced or thinly sliced
• 1 (5–6 oz) can tuna in olive oil or water, drained
• Zest and juice of 1 lemon
• ¼ tsp red pepper flakes (optional)
• Salt and black pepper to taste

To finish

• 2 cups baby arugula
• 2 tbsp chopped parsley or basil
• 2 tbsp grated Parmesan (optional)
• More lemon juice or olive oil to finish
• Optional: capers, olives, or sun-dried tomatoes for extra punch

Instructions

Step 1: Cook the pasta
Boil pasta in salted water until al dente. Reserve ¼ cup pasta water, then drain.

Step 2: Make the tuna sauce
In a skillet, heat olive oil over medium. Add garlic and red pepper flakes. Sauté 1–2 minutes until fragrant. Add drained tuna and break it up gently. Stir in lemon zest, juice, and a pinch of salt and pepper. Simmer 1–2 minutes to warm through.

Step 3: Toss and combine
Add pasta and a splash of pasta water to the skillet. Toss to coat. Stir in arugula and herbs until wilted slightly. Add Parmesan if using. Adjust seasoning with more lemon, oil, or salt.

Step 4: Serve immediately
Plate hot with extra lemon juice, herbs, or toppings like olives or capers.

Flavor Variations

• Use oil-packed tuna for extra richness
• Add halved cherry tomatoes or roasted red peppers
• Swap arugula for spinach or baby kale
• Stir in a spoonful of pesto or anchovy paste
• Top with toasted breadcrumbs or crushed almonds for crunch

Pro Tips

• Don’t overcook garlic — golden and soft is key
• Add arugula off-heat to keep its peppery bite
• If pasta feels dry, loosen with more pasta water or oil
• Lemon zest brightens the whole dish — don’t skip it
• Parmesan is optional but adds savory depth

Final Thoughts

Tuna & Arugula Pasta is bold, balanced, and made for busy nights — fresh, fast, and full of flavor with minimal effort. It’s the pantry pasta that feels elevated and effortless, ready in minutes and good every time.

Zest it. Toss it. Let the greens shine. 🐟🌱🍝

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