I am not a fan of basic tuna casseroles. I like tuna, just not the tuna casserole that many of us grew up eating. I like a more updated or modern take on the tuna casserole.
Tuna dishes like my Skillet Tuna Casserole and today’s recipe for Tomato Tuna Pasta are similar to a tuna casserole, but different. They are a little fancier than your basic tuna casserole and I that is what I like about them.
One of the good things about today’s recipe is that it is all done on the stove top, so it is not really casserole like at all. It is really more of a tuna and tomato sauce over pasta.
And because it is done on the stove top it is very quick and easy. Not only that it contains pantry ingredients that I almost always have on hand.
Tomato Tuna Pasta
Tomato Tuna Pasta is a simple pasta dinner that uses basic ingredients that you probably have on hand.
Ingredients
- 1 tablespoon of oil
- 1 onion chopped
- 2 cloves garlic minced
- pinch of red pepper flakes
- 18 ounces or so of canned tuna, drained ( I prefer the kind in the pouches not the canned here)
- 2- 14 ounce cans diced tomatoes
- ¼ cup cream
- salt and pepper to taste
- 1 lb penne or other type pasta or gluten free pasta for gluten free version
- Parmesan cheese for serving
Instructions
- Cook pasta according to directions.
- Heat oil in a skillet and cook onion until tender.
- Add garlic and cook one minute longer.
- Stir in red pepper flakes, tuna, and tomatoes. Cook on medium-low for 20 minutes.
- Add cream and salt and pepper to taste.
- Serve with cooked and drained pasta.
- Enjoy!
Notes
If you are gluten-free use gluten-free pasta and read labels to make sure that your ingredients are gluten-free.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 283Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 406mgCarbohydrates: 32gFiber: 4gSugar: 4gProtein: 21g
Nutritional values are approximate and aren't always accurate.
Adapted from Martha Stewart
I’ve got most of this in my cabinet – thank you. I’ll be making this soon!
I make tuna casserole quite often. The family enjoys it, it evokes fond memories of my late mom. But this twist on it looks sooooo good. I’m going to have to change it up the next time I make it.
That looks really good Lynn!!!
Love,
Traci @ Ordinary Inspirations
What kind on tuna have you used? Here I can find canes with tuna in oil and tuna in water. Which one do you think it will fit best?
@Dan, I prefer tuna packed in water, but I think either would work.
Thank you Lynn. I also prefer tuna packed in water. I’ll try your recipe this weekend.
2, Heat oil in a skillet and cook oil until tender. I think this is a mistake?
Yes, sorry about that it should be cook onion until tender. I fixed it. Thanks for letting me know.
Since I typically don’t have cream available, unless I make a special trip to the store, is there something else I could use to replace the cream?
I think you could use milk, but use less since regular milk is thinner than cream. It won’t be quite as creamy, but I think it would work.
I like the idea of tomatoes to lighten things up instead of a heavy white sauce. With just a 1/4 cup cream and the bit of cheese this sounds lovely.