This is THE pesto pasta recipe that I want to cook for supper more than any other variation I can think of to prepare it. If you like a flavorful pesto pasta dish and have a soft place for tuna, then you are going to adore this recipe for tuna and pesto pasta.
This pasta, which has al dente pasta, soft bits of tuna, and aromatic pesto all blended together, is the ideal choice for a supper to enjoy on the weekend.
This tuna pesto pasta is definitely enough for a full meal on its own; however, rounding out this pasta supper with an easy side dish, such as a fresh tomato salad or straightforward arugula salad, is always a pleasant way to complete the meal.
Selecting the Appropriate Pasta
Although any kind of tube-shaped pasta works well for creating tuna pesto spaghetti, spiral pasta is what I have chosen to use. The spiral and tube varieties of pasta, both of which have the capacity to store a significant quantity of pesto, will perform very well in this application.
Components That Go Into Making Pesto
This pesto pasta sauce is herbaceous and vibrant, with just a touch of creamy creaminess that allows it to adhere to the pasta. You have the option of purchasing pesto from a supermarket or making your own at home.
You will need the following items to construct your own:
- ½ cup basil leaves
- 2 tbsp parmesan cheese
- 2 tbsp extra-virgin olive oil
- 1 milligram of garlic, minced
- 1 and a half tablespoons of pine nuts or walnuts
- Various amounts of salt & pepper, to taste
In order to produce the pesto, process the basil with the pine nuts until a coarse consistency is achieved. After adding the parmesan and garlic, pulse the mixture several times. When necessary, scrape down the edges of the container.
While the food processor is operating at a low speed, the olive oil should be added in a steady stream, one drop at a time. After the ingredients have been processed to a smooth and creamy consistency, turn off the food processor and season the pesto to taste with salt and pepper.
Can I Use Pesto That Comes in a Jar?
Absolutely! In this dish, you may use whatever kind of pesto sauce you choose. Nevertheless, while shopping for pesto, it is best to stick with well-known brands and avoid retailers and producers whose prices are absurdly cheap. Your high standards for quality cannot be met by purchasing anything with low pricing.
The Choice of the Tuna
I used tuna that was packed in water for this dish. You may use tuna that has been cooked fresh from the previous day’s leftovers, but if you don’t have any, canned tuna will work just as well.
When it comes to fresh tuna, there is not much that can be debated. You will need to examine the consistency, aroma, and general look of the item. If the tuna does not have an odd texture or smell, and the color is a good, bright red, then you should feel completely comfortable purchasing the tuna.
There are a lot of ways in which tuna in a can may go awry. I cannot count the number of times that I have been duped into purchasing subpar tuna. It wasn’t the fact that the tuna had beyond its expiry date that made this tuna subpar; it was the quality of the tuna itself.
Here are some pointers and things you should keep an eye out for:
- Choose tuna in the form of pieces or fillets at all times. The quality of the tuna that is sold in this shape is superior to that of tuna that is sold in smaller pieces. I decided to use tuna fillets for this meal, which I then chopped up into smaller pieces.
- Choose oil-packed tuna – Some folks may tell you to purchase chicken or tuna that has been marinated in olive oil. If the tuna you purchase comes canned in water, then all of the taste of the tuna has been transferred into the water. On the other hand, tuna that has been packed in oil locks in the taste and provides you with some opulent fat to work with.
- There is some very wonderful stuff in some cans, but a lot of my favorite things come in jars. By canned, I sometimes mean jarred; there is some seriously nice stuff in some cans. Tuna is no exception. If you have no idea what information to look for in a tuna can, your best bet is to get tuna in a jar. You will be able to view the contents of the jar, so you will be aware of what you are purchasing.
How To Serve Pasta With Tuna And Pesto
This is a hearty meal that can be enjoyed on its own, but if you’d like to spice things up a little, you may accompany your spaghetti with any of the following:
Garlic bread, maybe just one or two slices.
You may offer a fresh salad; some options are pear and walnut salad or spinach and arugula salad.
Different Takes on the Same Recipe
This is a really simple recipe, but I wanted to give you some room to make it your own. The following are some examples of items that may be used in this recipe:
Olives Pick either green or black olives that have been pitted and then fold them into the pasta just before serving.
Cream cheese — To get a creamier consistency in this pasta dish, mix the cream cheese into the heated spaghetti before serving.
You should add tomatoes since tuna and pesto are both good partners for tomatoes. Tomatoes are a great addition. Just before serving, slice some tomatoes and add them to the spaghetti. Stir everything together.
The Recipe for Pesto Pasta with Tuna
Time required for preparation: 5 minutes
Cooking time: 15 minutes
- 0.75-pound dry pasta
- 10 oz tuna wrapped in oil
- ½ cup basil pesto
- 1 tbsp lemon juice
- Various amounts of salt & pepper, to taste
- 1/2 teaspoon of olive oil
- 2 garlic cloves, chopped or minced
- Cook the pasta in water that is boiling according to the guidelines on the box.
- Heat olive oil in a pan over medium-high heat. Cook the garlic until it releases its aroma.
- Stir in the tuna and continue cooking until the tuna has lost some of its moisture.
- Add the pasta, and then completely mix in the pesto. Salt and pepper the spaghetti to your own preference before serving.
- Serve the pasta hot, with a little bit of lemon juice, poured over it.