Mediterranean Tuna Pasta

LentenMediterranean DietCanned TunaPasta

Quick and easy! Tuna pasta with canned tuna, tomato, red onion, kalamata olives, lemon, capers, and Mozzarella cheese

Photography Credit: Elise Bauer

The “holy grail” of recipe development is creating something that is easy to make, easy on the budget, can be made in 30 minutes, and is drop dead delicious.

It’s a goal to strive for, and hard to reach. But this Mediterranean tuna pasta? Wow. I keep making it and eating it, making it and eating it. Today I only got to make it, because my sweetheart and a friend came over and ate the whole batch!

Think Nicoise salad meets tuna casserole and you’ll be somewhere in the ballpark of this recipe.

Mediterranean Tuna Pasta

Canned tuna is tossed with chopped tomatoes, olives, red onions, capers, parsley, olive oil and lemon juice, and then tossed again with hot fusilli pasta and shredded Mozzarella cheese.

The hot pasta melts the cheese into the tuna mixture. Make it ahead if you wish; if you do, warm it in the microwave before serving.

Mediterranean Tuna Pasta Recipe

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4


  • 2 5-ounce cans of albacore tuna (preferably packed in olive oil), drained*
  • 1 tomato, cored, cut in half crosswise and squeezed of excess juice, chopped (about 1 cup)
  • 1/4 cup pitted, kalamata olives, coarsely chopped
  • 1/4 cup chopped red onion
  • 2 Tbsp chopped parsley
  • 1 Tbsp capers, coarsely chopped
  • 2 teaspoons lemon juice
  • 2 Tbsp extra virgin olive oil (more if you are using tuna packed in water)
  • 1/2 teaspoon kosher salt
  • Pinch of freshly ground black pepper
  • 3/4 pound fusilli pasta, dry
  • 1 cup grated Mozzarella cheese

*If you are using a good quality brand of canned tuna, packed in good quality olive oil, there is no need to drain. The oil is highly flavored. If you question the quality of the olive oil, drain it, and add back the same amount of your own good quality olive oil (about 2 Tbsp, listed in the ingredients).


1 Put pasta water on to boil: Heat 2 quarts of salted water (1 Tbsp kosher salt), to a boil. While heating the pasta water, prep  the ingredients.

2 Stir drained tuna with tomato, olives, onion, parsley, capers, lemon juice, olive oil, salt, pepper: Place drained tuna in a medium bowl. Stir with a fork to break up the largest chunks of tuna. Add the tomato, olives, red onion, parsley, capers, lemon juice, olive oil, salt and pepper. Stir to combine.

3 Boil pasta until al dente: When the pasta water comes to a boil, add the pasta and boil, uncovered, on a rolling boil until al dente (cooked through, but still a little firm to the bite). Reserve 1/4 cup of the pasta water.

4 Add pasta to tuna mixture, sprinkle with Mozz: Drain the pasta and immediately add the pasta to the tuna mixture.

Sprinkle with the grated Mozzarella cheese and stir until everything is well combined. If the pasta seems a little dry, add some of the reserved pasta water and/or some more olive oil.

Serve warm.

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Mediterranean Tuna Pasta

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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31 Comments / Reviews

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Did you make it? Rate it!

  • Nana

    American Tuna is the only brand I buy anymore. Pricey but worth EVERY RED CENT! USA caught and canned and of exquisite taste. Never going back to fake tuna again. Canned and cook so has its own oils. Awesome sauce!!!!

  • Karen

    Just wondering what brand tuna everyone is using? I’m not a fish eater but trying to train myself to like it for health purposes. I always just bought Chicken of The Sea, Bumblebee, etc) in the can. Also I heard that albacore has a lot more mercury in it than the darker tuna. I stopped buying tuna in oil years ago so I’m really at a loss. Any suggestions would be greatly appreciated. I’m determined to start eating vegan so fish must be in the diet ….

  • Betty Haniotakis

    This turned out great – I used 500 grams of gluten-free rotini (hate having uncooked pasta left over), a handful of cherry tomatoes (quartered), and double most of the ingredients except the tuna. I used the olive oil from the tuna which gave a nice flavor. Did not have Mozzarella, so used a bland cheese blend plus some flavorful Greek cheese (not feta). We added some pantry items to each plate to taste (prepared horseradish, soy sauce, good balsamic vinegar), Thanks for the inspiration.


  • Peg Shryne

    I’ve made this several times, for the 2 of us, for company, and (doubled) to take to a potluck. It’s always devoured! Such an easy, simple recipe that packs a ton of flavor! Like most, I tweak it depending on what’s in the pantry, but it’s so versatile that it’s always delicious!

  • Erin

    Long-time lurker here :) This is one of my fav recipes I’ve ever made from SR and is s go-to in our house. I actually do a “gluten free” version most often, swapping out the pasta for a can of garbanzo beans. I find that one 5oz. can tuna + one can garbanzos gives me two meals. And it’s so versatile – salmon swap for tuna, green olives in lieu of kalamata, out of onion but got shallots? sure! I also always add a clove of garlic, prefer cilantro to parsley, and no cheese due to allergy, but it always tastes fab no matter what goes into it. Thanks for the inspiration!


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