Home > Dinner > Creamy Tuna Pasta Creamy Tuna Pasta November 15, 2017 | 44 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Creamy Tuna Pasta combines tender and saucy noodles with sweet peas and tuna. Cook everything together in one pot for a seriously creamy and unforgettable dish the whole family will love! Love Tuna? Try some of our other popular tuna recipes like this one-pan Tuna Casserole, these cheesy Tuna Melts, or this Tuna Macaroni Salad (the best creamy tuna pasta salad recipe!). Creamy Tuna Pasta As soon as the weather starts cooling down, all I crave is hearty comfort food! Soups, stews, a good pot roast, and a personal favorite: Creamy Tuna Pasta. My mom frequently made creamy tuna over rice growing up–it was a family favorite. This recipe is adapted from hers but uses pasta instead of rice. And instead of having to wash a few different pots, we’re preparing it all in ONE pot — hooray for whoever is on dish duty! QUICK TIP So, how do we make Creamy Tuna Pasta without cream? Because we’re cooking it all in one pot! We make this creamy tuna pasta with milk, broth, and a little water– and then let the starches from the pasta thicken everything up nicely. How To Make Creamy Tuna Pasta The full recipe is down below; here are our top tips for this recipe! Cook in a nonstick pot. Pasta has a tendency to stick to the bottom of a cast-iron pot. Use room-temperature cheese and milk. If you think about it, set out the cheese and milk about 30 minutes to an hour before making this recipe. Warmer cheese melts nicer than cold cheese and warmer milk will form into a nice, thick sauce quicker. Stir often. To ensure even cooking, give this recipe a good stir every few minutes. Don’t forget to season. Typically, pasta is boiled in salted water. Since we aren’t cooking it separately, don’t forget to generously season this dish — you may need more salt than you think! Creamy Tuna Pasta Ingredients A few notes on some of the ingredients worth mentioning: Tuna. We recommend tuna that is packed in olive oil for the best flavor. My personal favorite is Genova’s® albacore tuna. Tuna packed in olive oil is richer and has a fresher flavor. Whole milk. The higher the fat content of the milk, the smoother (and richer) the dish will be. Chicken stock. Stock has more flavor than broth, but either will work. We love and highly recommend Swanson® chicken stock in this recipe. Small pasta shells. The pictures can appear a little deceiving, but we do use small shells for this recipe. Any larger and the timing (and liquid amounts) will be off. Dijon mustard. We love the complementary flavor and tang this addition adds to this recipe, but if you don’t like Dijon, I’d recommend leaving it out. Alternatively, try adding 1/2 teaspoon dry ground mustard powder instead. Adding Cheese? Here are some tips Use good quality, fresh cheese. Good cheese will melt better, won’t clump, and creates a luxuriously smooth creamy tuna pasta sauce. Grate the cheese yourself: Although this recipe is supposed to be as easy as possible, we do recommend freshly grating the cheese to avoid a grainy or greasy meal. Pre-shredded cheese has a cellulose coating that doesn’t melt as well in recipes like this one. Add cheese off the heat. If the cheese is added while the pot is still on the stovetop, it can easily become grainy. With all the heat, the proteins in the cheese clump and change the texture of the sauce. Number 1 Tip: Take the pan off the stovetop as soon as the pasta is cooked al dente. Al dente means there is still a good firm bite to the pasta — it shouldn’t be mushy! The pasta will continue to cook and absorb liquid off the stove as we stir in the cheese. It’s better to take the pot off the stove a little early than too late (undercooked pasta is easy to fix; mushy pasta can’t be saved). Variation Ideas Part of the “fun” of this canned tuna pasta (besides having hardly any dishes to wash!) is how customizable it is. Think of this recipe as a canvas for your own creation! Creamy Tuna Pasta With Mushrooms: Sauté mushrooms in olive oil and a little butter before beginning the recipe. Transfer to a plate and set aside; proceed with the recipe. Mix through the sautéed mushrooms at the end. How to make Creamy Tuna Pesto Pasta: Leave off the cheese at the end and instead scoop a generous amount of fresh basil pesto on individual plates. Gently mix it through, add a few squeezes of lemon, and enjoy! More crunch: Add coarsely crushed buttery crackers or potato chips to individual plates to add in some texture. More veggies: Stir in a cup of frozen peas and carrots (instead of just peas) or a cup of frozen corn! More Seafood Favorites Mediterranean Tuna Salad with a lemon vinaigrette Honey Garlic Shrimp with broccoli Tuna Salad Wrap with creamy avocado and crisp veggies Shrimp Tacos with a cilantro-lime sauce Tuna Salad with pickles and red onion FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Creamy Tuna Pasta 4.89 from 17 votes - Review this recipe Creamy Tuna Pasta combines tender and saucy noodles with sweet peas and tuna. Cook everything together in one pot and serve up a seriously creamy and unforgettable dish the whole family will love! SAVE TO RECIPE BOX Print Recipe Creamy Tuna Pasta 4.89 from 17 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Creamy Tuna Pasta combines tender and saucy noodles with sweet peas and tuna. Cook everything together in one pot and serve up a seriously creamy and unforgettable dish the whole family will love! Course Dinner, Main Course Cuisine American Keyword Creamy Tuna Pasta Prep Time 20 minutes Cook Time 15 minutes Total Time 35 minutes Servings 4 -6 servings Calories 450kcal Author Chelsea Cost $8.42 EquipmentNon-stick pan Ingredients1 tablespoon olive oil1 yellow onion, finely chopped (1-1/2 cups; 185g)1 teaspoon minced garlic1 cup (235g) + 2 tablespoons 2% or whole milk, separated2 cups (435g) water2-1/4 cups (510g) chicken stock (or broth)1 pkg. (16 oz.; 454g) small pasta shells (Note 1)1 tablespoon Dijon mustard (Note 2)1 large lemon2 cans (5 oz.; 142g EACH) tuna packed in olive oil, drained1 cup (135g) frozen peasFine sea salt and pepperOptional: 2 cups freshly shredded sharp Cheddar cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, fresh parsley InstructionsPREP: Remove 1 cup of frozen peas from the freezer to begin thawing. Grate the cheese, measure, and set aside 2 cups to get to room temperature. Measure milk and set aside to get to room temperature.ONION AND GARLIC: Heat the olive oil in a large non-stick skillet set to medium-high heat. Once the oil is shimmering, add in the onion. Sauté for 5-7 minutes or until golden and add in the garlic. Stir until fragrant, about 30 seconds.COOK PASTA: Add in 1 cup of the milk, the water, broth, and UNCOOKED pasta shells. Add some salt and pepper to taste (I add 1 tsp fine sea salt and 1/2 tsp pepper). If desired, add in 1/2 teaspoon each of garlic and onion powder (optional, but nice). Still over medium-high heat, bring the mixture to a simmer (bubbling at the edges) and then lower the heat to medium and cook, uncovered, stirring often until the pasta is al dente (about 5-7 minutes). The pasta will continue to cook a bit over the next few minutes, so don’t overcook it here (Note 4).ADD TUNA: Reduce heat to low. Stir in the remaining 2 tablespoons milk, Dijon mustard, and 1 tablespoon fresh lemon juice. Add the drained tuna and mix gently until combined. Season with salt and pepper. (I add another 1/4 up to 1/2 teaspoon of each.) Stir in the frozen peas. Remove pot from heat and let stand for 2 minutes.CHEESE: Off heat, add freshly shredded cheese, and gently stir through, letting the residual heat melt the cheese. Let the pasta rest, stirring occasionally, until it thickens and gets nice and creamy. Taste once more, adding additional seasoning if needed. Garnish with fresh parsley if desired and enjoy immediately. Video Recipe NotesNote 1: Small pasta shells: The pictures can appear a little deceiving, but we do use small shells for this recipe. Any larger and the timing (and liquid amounts) will be off. Note 2: Dijon mustard: We love the complementary flavor and tang this addition adds, but if you don't like Dijon, reduce or leave it out. Alternatively, try adding 1/2 teaspoon dry ground mustard powder instead. Note 3: Pot: The skillet shown in the post was used only for photos to better show the dish -- use a nonstick pot for this recipe. Note 4: Cooking: Take the pan off the stovetop as soon as the pasta is cooked al dente. Al dente means there is still a good firm bite to the pasta — it shouldn’t be mushy! The pasta will continue to cook and absorb liquid off the stove as we stir in the cheese and as the starches from the pasta thicken everything. It’s better to take the pot off the stove a little early than too late (undercooked pasta is easy to fix; mushy pasta can’t be saved). Nutrition FactsServing: 1serving | Calories: 450kcal | Carbohydrates: 67.6g | Protein: 28.3g | Fat: 6.3g | Cholesterol: 27.3mg | Sodium: 830.2mg | Fiber: 3.9g | Sugar: 7.8g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
I made this, and it was great! I added sharp cheddar, and it reminded me of my mom’s tuna noodle casserole from when I was a kid but made with much better ingredients. I definitely suggest using whole milk and small shells as the recipe states. The first time I made it I only had skim milk (which was not as creamy as I would have liked) and medium shells (which were too big to be covered by the cooking liquid). It still tasted great, but definitely go with the recipe! My only suggestion is to thaw the peas a little because adding completely frozen peas cooled it down. Reply
This was great!!! Made it for a family gathering and it was devoured. I did not have enough liquid at the end so I added 1/2 a cup of my homemade Alfredo sauce, keeping in mind I doubled the batch. I used penne pasta as well and topped with cheese but still this is a definite make again recipe, that I will save. Reply
Delicious. I had to leave out the mustard since my husband doesn’t like it. It was still amazing. I’ll have to add some mustard to my own serving. My only question: Can this be frozen? We are only two people and a pound of pasta could give me three meals : ) Reply
In my experience, pasta never freezes and reheats very well so I don’t think this would be a great dish to freeze. That said, I haven’t personally tried freezing this dish; wish I could be of more help! Reply
Super easy. I followed the recipe completely (except I halved) and I would say there was plenty for two people for a nice lunch. I loved the flavor the Dijon Mustard added. This will be great to make ahead this fall before returning to the classroom for a great “on-the-go” teacher lunch! Thanks for sharing! Reply
Ahh I’m soo happy you enjoyed this!! Thanks so much for your comment and thanks for being a teacher (you guys don’t get enough appreciation for all you do!) Reply
This was absolutely delicious! It was my 8-yr-olds night to make dinner. He had to find a healthy recipe instead of just the easiest (mayo…) We used canned peas which was still okay given that the sauce was delicious, although I’ll use frozen next time. My son now calls this ‘his dinner special’ and requests to make it weekly. Tonight I decided to try another tuna last and man do I regret it. The pasta being cooked with the milk in your recipe is SOOO much creamier and flavorful. I’m making sure to bookmark this so I don’t lose it again. Reply
Awe this made my day!! Thanks so much for the comment Amy! I’m thrilled your son loves this dinner! 🙂 Thank you! Reply
Wow I’m so sad because the Dijon completely ruined this. I’ve made this dish before but using a different recipe. I decided to give this one a try and the Dijon added such a weird taste that did not go with the tuna at all. I love Dijon, too. I’m now having to force myself to finish all of this…soo without that ingredient this would have been perfect! BEWARE! Reply
Oh no!! So sad to hear you didn’t enjoy the Dijon in this; sorry Katie! We love it with it, but sad it ruined it for you! Reply
So happy to have discovered this!!! Couldn’t believe how yummy it was for being so quick and easy to make. I ended up using quinoa and brown rice pasta and threw in some chopped spinach rather than peas since that was what I had on hand. Turned out AMAZING and my husband couldn’t stop saying how good it was. I agree :). Will definitely add this to the rotation. Reply
Quick and easy recipe. 3 stars due to ours turning out like a soup, also could taste pasta water flavor more than tuna even made with 2 9oz cans of tuna. Reply
Sounds like it might not have been simmered long enough or on a high enough heat. Shouldn’t turn out like a soup. Did you make other changes to the recipe? Reply
Delicious! I subbed spinach for the frozen peas since that’s what I had and added fresh dill from my garden at the end. Yum! Reply
That sounds delicious! Thanks so much for your comment and for sharing those delicious addition ideas! Reply
Made this for a quick Saturday night meal and the whole family (kids aged 6 and 8) loved it. I’ve never cooked pasta in milk, and it was a nice surprise to see how well it worked. Bonus points for only using one pot. Will definitely make this again. Thank you! Reply
I took this as inspiration and made it my own with whole wheat bowtie pasta, oat milk, and some frozen broccoli along with the peas. It’s delicious and comforting. Thanks! Reply
I’m sorry I’ve never actually cooked with gluten-free pasta so I really don’t know. Wish I could be of more help! Reply
Still cooking, but it’s already looking great. Question though is – is there supposed to be a lot of liquid cream sauce while cooking? Mine seems to be very creamy – like soup-y. Reply
Oh no! What problem are you experiencing? I just tried the print button on all different browsers just now and can’t replicate an issue. Would love to help you figure this out! Reply
Honestly, it is what it is. Just pasta and tuna. Nothing special. Not terrible but not something I will recommend or make in the future again. Reply
I made this tonight and it was great. Thanks for sharing. I used canned chicken since hubby does not like tuna but it worked great. Reply
Made this tonight. Turned out good. I don’t particularly care for tuna casserole, but I’d eat this again. Plus this is one of hubby’s favorites that I could never get right. He is loving it. Thank you for the recipe. Reply
Made this last night, it was very delicious and hearty. I added just a couple of things based on personal preference, dried thyme to the onions while sauteing and a few splashes of balsamic vinegar at the end. I think this recipe is great as is and one can add their own flair to it. My husband asked for mushrooms to be added next time. If anyone’s is looking too soupy, you might not have the heat up high enough. I made this mistake and caught it half way through cooking time. I had to add a cornstarch/water mixture and omitted the extra milk at the end and it thickened up perfectly. Looking forward to trying the leftovers cold. Reply
Made this and was pretty happy with the results! While cooking, it looked like it was going to be a fail but once it set it was a beautiful delicious pasta! My family loved it except my sister who didn’t like the lemon in it. Thank you! Reply
