Creamy Tuna Pasta

There’s something about creamy tuna pasta that, I don’t know, hits just right when you’re tired or it’s cold or even when things are just fine but you need food that feels like a little hug. It smells like warm kitchens and the kind of days when you take your time stirring—even though it only takes 15 minutes. A little sea-salty, a little rich, velvety-soft but with enough bite from the pasta… simple, but not forgettable.

Why You’ll Crave It

• It’s made with just five ingredients, the stuff you almost always have lying around
• The creaminess blends beautifully with the salty tuna and sharp cheese – it’s balanced, never boring
• It takes 15 minutes, truly – and it doesn’t taste rushed
• No fancy skills or hard-to-find stuff – just stir, simmer, toss
• Totally comforting, with a subtly grown-up flavor profile (that still feels like a childhood favorite)

The first time I made this, I was alone on a rainy Thursday night… and I remember eating it standing up, straight from the pan, and thinking oh—this is what safe feels like.

What You’ll Need

• Pasta: 250g – I like fusilli, but spaghetti or penne work fine too, just a shape with some bite
• Canned tuna in olive oil: 1 can (about 200g) – drained, flaky, not too dry
• Heavy cream: 200ml – cold from the fridge is fine, just not ultra light
• Grated Parmesan: 50g – or more if your heart says so
• Salt and pepper: to taste (I use more pepper than usual, it kind of lifts the richness)

Easy How-To

Start the pasta

Salt your water well – not to be dramatic, but it should taste a bit like the sea. Bring it to a boil and cook your pasta how you like it. For me, slightly more than al dente works best with this sauce. Save a splash of that water before you drain.

Warm the tuna

In a medium pan, drizzle a tiny bit of the tuna’s oil and gently warm it up. Then scoop in the tuna. Don’t crisp it – just soften it a bit, stir it around, let it bloom in warmth, 2-3 minutes is enough.

Make it creamy

Pour in the cream slowly. It looks too white at first, but don’t worry, the tuna blends in. Stir gently, season with salt and plenty of black pepper. Let that simmer a little until it thickens – maybe 4 minutes. If it reduces too quickly, lower the heat. There’s no rush here.

Bring it all together

Turn off the heat. Add the pasta straight from the pot into the sauce – if some water splashes in, that’s fine. Stir lovingly until it’s all glistening and gently coated. If it’s too thick, a spoonful or two of pasta water helps. Now stir in most of the Parmesan – keep a little for the top.

Serve and breathe

Spoon into bowls (I usually don’t bother plating this fussily). Top with the rest of the cheese… maybe a little more black pepper if you like. Then eat it warm. And breathe – this one’s meant to be savored quietly.

Good to Know

• If your tuna is dry, add a splash more cream or a little olive oil – it fixes everything
• I once forgot to salt the pasta water and everything tasted flat – never again…
• This pasta doesn’t microwave perfectly, but it’s surprisingly decent cold from the fridge too

Serving Ideas

• Serve with a lemony arugula salad and crusty bread to mop up the sauce

Top Tricks

• Let the cream bubble just a bit – not a heavy boil, just enough for it to thicken on its own

Frequently Asked Questions

Can I use a different type of tuna?

Yes, definitely. Tuna in brine works too, though it’ll need a splash more oil or cream. If using tuna in water, drain it extra well so it doesn’t water down the sauce.

Can I make it without cream?

You can. Try using a full-fat milk and a touch of butter, or even mascarpone – it’ll change the texture slightly, but still lovely.

How do I avoid the sauce splitting?

Keep the heat medium-low once the cream goes in, and don’t rush. Stir gently. If it begins to separate, a splash of pasta water and a quick stir usually saves it.

Is this suitable for meal prep?

Sort of. It reheats decently, but it’s cream-based, so the texture changes a bit. I like it best fresh, but I’ve packed it into lunchboxes for the next day and it still vanishes.

What herbs go well with it?

A bit of fresh parsley or basil works nicely. Dill too, if you want that cool, clean flavor to balance the richness. But it’s also lovely plain.