20-Minute Tuna Pasta Recipe

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This simple tuna pasta recipe is totally worth adding to your weekly rotation with spinach, olives, capers, and high-quality yellowfin tuna.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American, Pescatarian

Servings: servings

1/2 lb uncooked pasta
1 jar of King Oscar’s Yellowfin Tuna in Extra Virgin Olive Oil with Green Olives
1 TBSP olive oil from the jar of tuna
4 cloves of garlic , smashed and thinly sliced
1 shallot, minced
2 TBSP drained capers
2 heaping cups of ribboned spinach
1/2 cup roughly chopped castelvetrano olives
1 TBSP Dijon mustard
1 TBSP fresh squeezed lemon juice
Sea salt and cracked black pepper, to taste

Cook the pasta as per the packages directions. When ready, drain it and set it aside.
While the pasta cooks, start heating the oil in a large skillet over medium heat. When the oil is hot, add the garlic and shallot to the pan. Stir to coat, and simmer for about a minute.
Add the spinach, capers, and olives to the skillet, and sprinkle with a bit of sea salt. Simmer for about 5 minutes or until the spinach has wilted, stirring occasionally.
Transfer the tuna, as well as the olives and pimentos from the jar, to the skillet and stir it around, breaking the tuna fillets into large chunks.
Bring the cooked pasta to the skillet and drizzle a little more of the oil over the pasta; add the Dijon mustard. Squeeze a generous spritz of fresh lemon juice, and toss to coat. Crack some black pepper over the pasta and serve.