Home › Recipes › Shelf-Stable Tuna Pasta
Shelf-Stable Tuna Pasta
Dry pasta and a can of tuna tossed with oil, salt and pantry seasonings — dinner from the shelf in about 20 minutes.
Ingredients
| Volume | Grams |
|---|---|
| 8 oz dry pasta, spaghetti, elbows or shells | 227 g |
| 1 tsp table salt, for the pasta water | 6 g |
| 5 oz canned tuna in oil or water, one standard can, drained | 142 g |
| 2 tbsp olive oil, or vegetable oil | 25 g |
| 1 tbsp soy sauce, optional | 16 g |
| 1/2 tsp garlic powder, optional | — |
| 1/4 tsp black pepper, optional | 0.6 g |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Boil the pasta in salted water until al dente; reserve 1/2 cup pasta water, then drain.
- In the same pot or a skillet, warm the oil over medium. Add the drained tuna and break it into flakes; stir in the soy sauce, garlic powder and pepper if using.
- Toss in the pasta, loosening with a splash of pasta water until everything is coated. Taste for salt and serve hot.
Tips
- Dry pasta, garlic powder and black pepper aren't on our cup-weight chart; pasta and tuna ounces convert by weight (1 oz = 28.35 g), and oil, salt and soy sauce use cited figures.
- Tuna packed in oil needs less added oil; water-packed tuna benefits from the full 2 tablespoons.
Baking at elevation? See high-altitude adjustments. Different pan? Try the pan size converter.
Handy while you cook: oven temperature converter · yeast converter · safe meat temperatures · Pantry Survivor Mode