Creamy Tuna Pasta with Olives (Ready in 20 Minutes)

Why You’ll Love This Recipe

This Creamy Tuna Pasta with Olives is proof that a quick pantry dinner can still feel incredibly satisfying — and with about 58 grams of protein per serving, it actually keeps you full.

Instead of using a heavy cream-based sauce, this recipe turns canned tuna, extra virgin olive oil, fresh lemon juice, and a little starchy pasta water into a silky, naturally creamy sauce. The result is a light but flavorful pasta that coats every spiral beautifully.

Fusilli is especially good here because all those little twists catch the creamy tuna sauce, while the extra tuna folded in at the end gives the dish plenty of texture. Briny olives add a Mediterranean touch, and a final drizzle of extra virgin olive oil with freshly ground black pepper brings everything together.

And the best part? Dinner is on the table in about 20 minutes.

It’s the perfect recipe for those evenings when you want something comforting and flavorful but don’t want a long ingredient list, complicated preparation, or a trip to the grocery store.

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Perfect For

• Quick weeknight dinners
• Easy 20-minute meals
• Mediterranean-inspired dinners
• Pantry-friendly recipes
• High-protein pasta ideas
• Easy family dinners
• Quick lunches
• Busy weeknights
• Tuna lovers
• Last-minute entertaining

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Ingredients

Pasta

7 oz (200 g) fusilli — that’s half a standard 1-pound box. Fusilli works particularly well because its twists hold onto the creamy tuna sauce, but penne, rigatoni, spaghetti, or another favorite shape will work beautifully too.

Tuna

3 cans (5 oz each) tuna packed in water, drained — about 12 oz (350 g) drained. Most of the tuna is blended into the sauce to create its creamy texture, while the rest is folded into the finished pasta for delicious bites of flaky tuna throughout.

Extra Virgin Olive Oil

3 tablespoons, divided — 2 tablespoons go into the sauce, and 1 tablespoon is drizzled over the finished pasta. A good fruity olive oil adds a beautiful Mediterranean character to the dish.

Lemon Juice

1 tablespoon fresh lemon juice (15 ml) — brightens the tuna sauce and balances its richness with a subtle fresh acidity.

Olives

1/3 cup pitted olives, sliced (1.75 oz / 50 g) — their briny, salty flavor adds contrast to the creamy sauce and makes the pasta taste wonderfully Mediterranean. Kalamata or green Castelvetrano olives both work well.

Reserved Pasta Water

1/2 cup (120 ml), plus more as needed — this is what turns the tuna and olive oil into a glossy sauce. Scoop it out before you drain the pasta.

Seasoning

Kosher salt — 1 tablespoon for the pasta water (per 4 quarts / 4 liters), plus more to taste.
Freshly ground black pepper, to taste.

Optional Finish

Freshly grated Parmesan, for serving.

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How to Make Creamy Tuna Pasta

Cook the Pasta

Bring water to a boil and add 1 tablespoon kosher salt.

Cook the pasta according to the package directions until al dente.

Before draining, reserve about 1 cup of the pasta cooking water. You’ll use about half of it to create the creamy tuna sauce and keep the rest on hand for loosening the pasta later.

Prepare the Tuna

Drain all three cans of tuna well, pressing gently to remove excess liquid.

Set aside about one can’s worth — 3.5 oz (100 g) — for folding in at the end.

Add the remaining tuna, about 8.5 oz (250 g), to a blender.

Make the Creamy Tuna Sauce

Add 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, and 1/2 cup (120 ml) of the reserved pasta water to the blender with the tuna.

Blend until completely smooth and creamy.

The pasta water is important here — it adds starch and helps emulsify the tuna and olive oil into a silky sauce that coats the pasta beautifully.

Warm the Sauce

Pour the blended tuna sauce into a large skillet over low to medium-low heat.

Let it warm gently while the pasta finishes cooking.

You don’t need to cook it for long — the goal is simply to bring the sauce together and warm it through.

Add the Pasta

Add the drained al dente pasta directly to the pan with the tuna sauce.

Toss thoroughly until every piece of pasta is coated.

If the sauce feels too thick, add another splash of reserved pasta water until you reach a smooth, glossy consistency.

Add the Tuna and Olives

Add the reserved tuna and the sliced olives.

Gently toss everything together so the tuna stays in flaky pieces rather than completely disappearing into the sauce.

Finish and Serve

Season with freshly ground black pepper and taste for salt.

Drizzle with the remaining 1 tablespoon extra virgin olive oil before serving.

For an extra savory finish, add a little freshly grated Parmesan.

Serve immediately.

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Optional Toppings

This pasta is delicious exactly as written, but you can easily add a few finishing touches.

Try:

• Freshly grated Parmesan
• Fresh basil
• Chopped parsley
• Chili flakes
• Freshly cracked black pepper
• Lemon zest
• Extra virgin olive oil
• A few extra sliced olives

For a little heat, chili flakes plus extra virgin olive oil make a particularly good combination with the tuna and olives.

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Expert Tips

Don’t Overcook the Pasta

Cook the pasta just until al dente. It will continue cooking slightly when tossed with the warm sauce.

Save the Pasta Water

Don’t skip this step. The starchy cooking water is what helps create a smooth, cohesive sauce without adding cream.

Blend Most of the Tuna, Not All of It

Blending the majority of the tuna creates the creamy texture, while reserving one can’s worth for the end gives the finished pasta a much better texture.

Use Good Olive Oil

Since extra virgin olive oil is an important part of the sauce, choose one with a flavor you enjoy.

Add the Lemon Gradually

The lemon juice adds brightness, but you don’t want it to overpower the tuna and olive flavors. Start with 1 tablespoon and add more only after tasting.

Don’t Overheat the Sauce

The tuna sauce doesn’t need aggressive cooking. Warm it gently over low heat — if it boils, the emulsion can break and the sauce turns grainy.

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Variations

Make It Spicy

Add chili flakes to the sauce or sprinkle them over the finished pasta.

Add Fresh Herbs

Fresh parsley or basil adds freshness and color.

Make It Extra Lemon-Lover Friendly

Add a little lemon zest along with the juice for a brighter citrus flavor.

Add Capers

For an even more Mediterranean flavor, add a tablespoon of drained capers with the olives.

Add Vegetables

Cherry tomatoes, baby spinach, roasted peppers, or zucchini can easily turn this into a more vegetable-forward pasta.

Make It Extra Cheesy

Finish with freshly grated Parmesan for a richer, more savory flavor.

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What to Serve With Creamy Tuna Pasta

Because this pasta is already satisfying, simple sides work best.

Serve it with:

• Simple green salad
• Tomato and cucumber salad
• Roasted vegetables
• Garlic bread
• Crusty sourdough
• Steamed green beans
• Fresh arugula with lemon
• A simple Mediterranean salad

For a complete Mediterranean-inspired dinner, pair it with a fresh tomato salad and a few slices of crusty bread for soaking up the extra sauce.

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Storage and Reheating

This pasta is best enjoyed immediately, while the sauce is silky and the pasta is perfectly al dente.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.

The sauce will thicken as it cools. When reheating, add a splash of water or broth and gently warm the pasta in a skillet, tossing until creamy again.

Avoid overheating, as the tuna can become dry and the pasta may lose its texture.

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Frequently Asked Questions

Can I use another type of pasta?

Absolutely. Fusilli works especially well because its shape catches the sauce, but penne, rigatoni, spaghetti, linguine, or your favorite pasta will all work.

Water-packed or oil-packed tuna — which is better?

Water-packed tuna is what this recipe is built around: it has a clean, savory flavor and lets you control exactly how much olive oil goes into the sauce. Oil-packed tuna also works beautifully — just drain it well and reduce the olive oil in the sauce to 1 tablespoon.

Is this pasta really creamy without cream?

Yes. The creamy texture comes from blending tuna with extra virgin olive oil and starchy pasta water. No heavy cream is needed.

Why is my tuna sauce grainy instead of creamy?

Two things usually cause this. Either there wasn’t enough starchy pasta water in the blender to emulsify the oil, or the sauce got too hot in the skillet and the emulsion broke. Keep the heat low and add pasta water a splash at a time until the sauce comes back together and turns glossy.

Can I make this recipe ahead?

It’s best served immediately, but leftovers can be refrigerated for up to 2 days. Add a splash of water when reheating to loosen the sauce.

Can I add Parmesan?

Definitely. Parmesan is optional, but its salty, nutty flavor works beautifully with the tuna, olives, and creamy sauce.

How can I make the sauce thinner?

Simply add a little more reserved pasta water, one splash at a time, until the sauce reaches your preferred consistency.

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Nutrition (Approximate Per Serving)

Based on 2 servings using 7 oz (200 g) pasta and 12 oz (350 g) drained tuna, before optional Parmesan.

• Calories: approximately 790 kcal
• Protein: approximately 58 g
• Carbohydrates: approximately 76 g
• Fat: approximately 27 g
• Fiber: approximately 4 g
• Sugar: approximately 2–3 g
• Sodium: approximately 1,000 mg

Nutrition values are approximate and will vary depending on the type of pasta, tuna, olives, and amount of extra virgin olive oil used. Sodium can vary significantly between brands.

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Good to Know

The trick that makes this pasta special is blending the tuna instead of simply stirring all of it into the pasta.

Most of the tuna becomes the creamy foundation of the sauce, while a smaller portion is kept chunky and added at the end. That gives you both the smooth sauce and satisfying pieces of tuna in every serving.

And don’t underestimate the pasta water. That half cup of starchy water helps emulsify the olive oil and tuna, creating a sauce that clings beautifully to the pasta without needing cream.

If you’re making this on a busy weeknight, get the pasta water boiling first and prepare the tuna sauce while the pasta cooks. By the time the pasta is al dente, your sauce is ready too.

Twenty minutes, a few pantry staples, and dinner is done.