weight loss


prep time: 5 MINScook time: 10 MINStotal

Canned tuna can be healthy! This tuna pasta recipe is lemony, light, and refreshing. With only 5 main ingredients, this is the best gluten-free pantry meal tuna pasta recipe! And it can be adapted for many dietary needs.


  • 6 oz. gluten-free spaghetti, or paleo spaghetti
  • 5 oz. (1 can) tuna soaked in oil and no salt added, if in water, drain it first.
  • 0.4 oz. garlic, crushed or grated, about 1 large clove
  • One whole lemon zest
  • 2 tbsp lemon juice, about half of one whole lemon
  • ⅓ cup olive oil
  • ¼ tsp coarse sea salt
  • ¼ tsp ground black pepper
  • 2-3 tsp capers, drained
  • ¼ cup fresh parsley or dill, chopped


  1. 1.Bring a big pot of water to boil and lightly salt the water. Cook the spaghetti, following the package instructions. If going low carb or whole30, see the notes section for alternative methods.
  2. 2.In the meantime, in a large heat-proof bowl, lightly mash the canned tuna and mix with ingredients from garlic to capers. Set the bowl on the stovetop next to the pasta boiler pot. This will warm up the tuna and the spices in the bowl gently and the tuna stays moist.
  3. 3.Add the cooked spaghetti into the tuna bowl. Toss and add the freshly chopped herbs. Season with salt and pepper to taste.


  1. To make it low carb/Whole30:
    • For Keto/Low Carb – sauté shirataki noodles with olive oil, salt, and pepper and toss them into the tuna bowl.
    • For Whole30 – sauté zucchini noodles with olive oil, little salt, and pepper until the zoodles turn softer but not mushy. Add them into the tuna bowl and toss.
  1. How to zest a lemon so it won’t taste bitter – Don’t over zest a lemon or it turns bitter. Lightly zest the lemon skin no more than twice or three times per side and as soon as you see the white part move on to the next side.
  2. You can use dried (or semi-dried) herbs and the pasta still turns out great.
  3. The bare minimum ingredients you’ll need to flavor the dish are tuna, lemon, garlic, and olive oil.
  4. If you don’t have capers, try sun dried tomatoes (soaked in oil) or pitted olives.
  5. You can add baby spinach to the tuna bowl and toss with the cooked spaghetti. The spinach will wilt when in contact with the hot/warm noodles.