Tuna Pea Pasta

4.91 from 21 votes

An under 20, easy to make tuna pea pasta recipe that's delicious served hot or cold or for lunch or dinner!

Course Kid Friendly, Main Course, Noodles

Cuisine American

Diet Diabetic, Low Salt

Total Time 20

Servings people

Calories 268kcal

Author Tracy

Heat a 3 quart pot of water on stove until it comes to a boil.
Meanwhile, in a small bowl of measuring cup with a pour spout, add 2 tablespoons of olive oil, lemon juice, salt, and pepper. Whisk and set aside.
When water comes to a bowl, add pasta. Set timer for pasta - according to time on package for the kind of pasta you're using. When there's about 4 minutes left for the pasta to cook, add frozen peas.
While peas cook, heat remaining 1 tablespoon of olive oil in a dutch oven or large pot and on medium and saute garlic and onion until soft and transluscent.
When pasta is al dente, drain and add to the onions in the pot. Turn off heat. Add the tuna and mix.
Add herbs, mix, and then drizzle dressing. Add Parmesan cheese and give a final mix.
Serve and enjoy!

Storage:

Store in an airtight container in the fridge for 3-4 days.

Substitutions:

Herbs- Use dried herbs for the fresh. Use 1 teaspoon of dried parsley and 1 (scant) teaspoon of dill.

Peas - Fresh or Canned. If using fresh, add to boiling water 2-3 minutes before the pasta is finished cooking. If using canned, add with tuna.

Pasta - Use your favorite! If using fresh, it only takes a couple of minutes to cook, so add peas at the same time to boiling water.

Make-Ahead:

If making to serve cold, prep everything as described, but save the dressing and cheese for right before serving.