Penne Pasta with Tuna

This penne dish puts a smart spin on pantry-staple tuna by blending it into a smooth, pesto-like sauce with walnuts, olive oil, lemon zest, and fresh herbs. The food processor does all the work, and the sauce needs zero cooking.

Walnuts give the sauce richness and body, almost like a traditional pesto uses pine nuts. Lemon zest and Worcestershire sauce are the flavor boosters that turn canned tuna from boring to bright and savory. Fresh basil and parsley keep things green and aromatic.

The trick is tossing the sauce with the pasta while it’s still hot. The heat loosens the sauce and helps it coat every tube of penne evenly. Serve immediately since this isn’t a dish that improves by sitting around.

Pro Tips

• Drain the tuna well and press out excess liquid. Watery tuna makes a thin, runny sauce instead of a thick, clingy one.
• Process until completely smooth for a true pesto consistency, or pulse for a chunkier, more rustic texture.
• Save a splash of pasta cooking water before draining. If the sauce feels too thick, a tablespoon of starchy pasta water loosens it perfectly.

Variations

• Add a handful of capers and pitted olives for a tuna puttanesca-style pasta.
• Swap walnuts for toasted almonds or pine nuts for a different nutty flavor.
• Stir in halved cherry tomatoes after tossing for fresh pops of acidity and color.