If you love tuna and you love pasta, this recipe was made for you.
I spent a long time looking for a tuna pasta that felt light enough to eat on a weeknight but satisfying enough to actually want. Most versions I tried were either too dry, too heavy, or just missing something. This one hits every note — briny capers, tender artichokes, a squeeze of lemon, and just enough cream and parmesan to pull the whole thing together into something that tastes far more considered than the effort involved.
The flavor is salty, bright, and creamy all at once. The capers and artichokes bring that distinctive briny depth, the lemon lifts everything, and the touch of cream and cheese does exactly what it should — it ties it all together without weighing it down.
The secret is good quality tuna. Not the watery kind. The kind packed in olive oil that actually tastes like something. That one ingredient is the difference between a fine pasta and one you will make again and again.
It is cheap, it is quick, and it is genuinely delicious. Once you make it you will understand why it has become one of my most reached-for weeknight dinners.
Italian Tuna, Capers and Artichoke Pasta
Ingredients
Method
- In a large pot, boil water with lots of salt and add in the pasta. Cook pasta as per package instructions. I used linguine but can also use fettuccine.
- In a large pan, take two large shallots, chop into small pieces and fry in some olive oil till soft. Once it's translucent, add in some chilli flakes and herbs. Add in 1 tsp of minced garlic.
- Take a large can of artichokes, drain the water and chop into small pieces. Add the artichokes to pan and fry till you get some color. Add in capers and mix them all together
- Take two cans of good quality tuna and break it up and add to pan. Once the pasta is cooked add it into pan and spoon in some pasta water.
- Mix it all together and add in a whole small lemon. Once you cooked out the lemon and add in cream. To finish grate in cheese and add in fresh parsley. Mix altogether and top with a drizzle of olive oil.
This is a great recipe! I love tuna and I’m always looking for delicious ways to enjoy it more often. The capers add a salty, tangy kick, while the artichokes bring a really nice depth of flavour. It’s not meant to be a creamy pasta, but the splash of cream ties everything together perfectly.
Tips :
- Use good olive oil → because it’s the main flavor carrierBetter tuna → less fishy, firmer texture
- Quality of Tuna→ very important, you want a firm good quality as this is the main ingredient and want to add good flavour. I love Rio Mare Italian made tuna. It’s good quality and has a creamy taste.
- Add Fresh Herbs → I like cilantro but if you prefer parsley would recommend.
- Artichokes → make sure to chop them into small pieces as you add to the pasta and fry it a bit to soften
I can’t stop eating this pasta. It’s rich but still fresh, and that final splash of cream brings everything together without making it heavy.
It’s the kind of dish that actually gets better as it sits—perfect for leftovers or meal prep over a few days. And it’s flexible, so you can easily swap ingredients based on what you have. If you like this pasta then you also need to check out this seafood pasta recipe another show stopper.
