Comfort food that is simple to prepare, my Creamy Tuna Pasta is so satisfying! Pasta is tossed through a simple lemon and dill cream sauce and topped with flakes of tender, hot, wood-smoked tuna.
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Why we love this recipe:
Pasta is a favourite dish to prepare – we love this Italian classic, and the many varieties of shapes and sauces you can serve.
Our Creamy Tuna Pasta has quickly become a family favourite. The preparation time is minimal, meaning you can be sitting down and enjoying this delicious dish in under 30 minutes.
We were thrilled to be provided with some wonderful Port Lincoln Smoked Tuna from Tricelli Brothers. Port Lincoln is a beautiful coastal area in South Australia, known for its prized seafood.
The smokiness of the tuna works so well with the creamy sauce and freshness of dill and lemon.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Pasta – for this recipe, I have used linguine. Fettuccine or spaghetti would also work well.
Tuna – I have used Port Lincoln Smoke House Tuna for this recipe. If you are unable to source this product, you can use a canned, smoked or pre-cooked tuna of your choice.
Dill – fresh dill works so well with seafood.
Lemon – the juice and zest of the lemon adds fantastic vibrancy and freshness. I recommend using fresh lemon and not pre-squeezed juice from a bottle.
Step by Step Instructions:
This Creamy Tuna Pasta comes together quickly, so I like to begin by making sure I have all of my ingredients prepared. Put a large saucepan of water on the stove and bring it to the boil to cook your pasta. You’ll also need a frying pan to prepare the sauce.
- Flake your tuna into bite-size pieces if necessary;
- Zest and juice the lemon;
- Finely chop the dill and garlic;
- Add a little salt to the saucepan of boiling water, and put your pasta in to cook. (Check the cooking time on the packet, but test the pasta a minute or two prior to that, to make sure it is cooked to al dente.)
- In a frying pan on, medium heat, melt the butter and add your finely chopped garlic. Stir for 1-2 minutes, being careful to not let the garlic burn;
- Add the cream, dill, lemon juice and zest and season with salt and pepper;
- Toss through your cooked pasta;
- Add the tuna into the dish. Stir to combine and serve.
Tips for Success and FAQs:
As this Tuna Pasta is in a creamy sauce, my preference is to serve it with a crisp green salad and some crusty bread to mop up the delicious sauce!
The Creamy Tuna is best served immediately.
Like most pasta, it can be reheated, but I find the pasta absorbs the sauce when it sits for a time, so I prefer to enjoy mine as soon as it has been made.
For this recipe, we have used Port Lincoln Smokehouse Tuna, however, if you are unable to source this, you can use a canned or pre-cooked tuna of your choice.
If you would prefer to leave the cream out, that is absolutely fine – I would then also omit the butter and use olive oil instead.
Pasta that is al dente is “firm to the bite” – this is the desired texture for the pasta.
If you are unable to get dill, you could substitute with parsley.
This recipe is gluten-free with the exception of the pasta, so simply switch to a gluten-free pasta variety.
More delicious recipes for you to try:
Love tuna as much as we do? You may wish to try these recipes also:
After some more inspiration for pasta dishes? Try these dishes:
I hope you’ll enjoy this Creamy Tuna Pasta – I would love to hear when you try it!
Creamy Tuna Pasta
- 180 g linguine pasta See Note 1
- 120 g smoked tuna See Note 2
- 1 tbsp butter See Note 3
- 1 clove garlic, finely chopped
- 2 tbsp lemon juice See Note 3 and 4
- 2 tsp lemon zest
- 1/2 cup thickened/heavy cream
- 1 tbsp fresh dill, finely chopped See Note 3
- sea salt and freshly ground black pepper to taste
- pecorino cheese optional
- green salad and crusty bread
- Put a large saucepan of water on the stove, and bring to the boil.
- Prepare your ingredients:Flake your tuna into bite-size pieces if necessary.Zest and juice the lemon. Finely chop the dill and garlic.
- Add a teaspoon of salt to the saucepan of boiling water and add your pasta, stirring regularly to ensure it does not stick together.Cook the pasta – check the cooking time on the packet, but test the pasta prior to that to make sure it is cooked to al dente.Whilst the pasta is cooking, prepare your sauce.
- In a frying pan on a medium heat, melt the butter and add your finely chopped garlic. Stir for 1-2 minutes, being careful to not let the garlic burn;
- Add the cream, lemon juice and zest, dill and season with salt and pepper. Cook for 2-3 minutes.
- Once the pasta is cooked, reserve a little of the pasta water for later, and drain your pasta well.
- Add your cooked pasta to the sauce, and toss through to combine.If you need a little extra liquid, add some of the reserved pasta water.
- Add the tuna into the dish. Stir to combine and serve.
- I have used linguine for this recipe – any shape of pasta is fine, however, my preference for this sauce is a long pasta.
- I have used Port Lincoln Smoke House Tuna for this recipe, however, you can use your preferred tuna of choice, ie: canned or smoked etc.
If using regular canned tuna, feel free to use more in the recipe as it will have a more subtle flavour than the smoked tuna.
- In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. You may have to adjust your measurements accordingly.
- Fresh lemon is preferred here – you’ll be using the zest and juice. The taste will be more vibrant than pre-squeezed juice from a bottle.
- Be sure to reserve some pasta water in case your sauce is a little thick.
- The nutritional information is based on two main course portions of pasta.