This Pasta with Tuna & Peas isn’t grandma’s hour-long, baked-until-dry tuna noodle casserole (no offense, Grandma!).
This is a vibrant, creamy, cheesy and healthy meal that comes together in about 20 minutes, using simple ingredients you probably already have on-hand. How nice is that?!
Tender pasta meets generous chunks of tuna and sweet peas, all tossed in a cheesy, creamy sauce made simply with butter, milk and parmesan. Think of it as a Tuna Helper glow-up. (Speaking of Tuna Helper, I have a copycat recipe you may want to check out.) I think this is a dish the whole family is going to love (or at least not complain about, which is a win in itself).
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Why You’ll Love This Recipe
- It’s made with just a handful of pantry staples you can keep on hand, making it perfect to make on those nights when you “forgot” to plan dinner.
- Takes just about 20 minutes to make so it’s perfect for lazy weekends or busy weeknights.
- It combines tuna, noodles, veggies, and cheese and can be customized to your liking.
Ingredient Photo
Ingredient Notes and Substitutions
- Noodles: I usually go with eggless or whole wheat pasta to be a little healthier. Really, any pasta that’s lurking in your pantry is fine.
- Tuna: Good ol’ canned tuna is perfect here. I use the kind packed in water, but if you’re team oil-packed, go for it. Not a tuna fan? (Fair, but… why are you reading a tuna recipe?) Canned chicken works too and still gets dinner on the table in no time.
- Peas: Frozen peas are best—they stay firm and bright. I sometimes toss in a mix of frozen peas, corn, green beans, or carrots, but keep it to one cup total.
- Onion: Any onion will do—red, white, yellow, or shallots. I use whatever I’ve got half-used in the fridge. If you hate onions, leave them out. While it gives this dish extra flavor, it’s flavorful without them.
- Cheese: I usually go with parmesan, but I’ve tossed in cheddar or colby jack plenty of times. Use whatever’s in your fridge. Freshly grated melts best, but I won’t pretend I don’t use pre-shredded most of the time. I’m almost always looking for quick and easy.
- Butter: I use unsalted, but if all you’ve got is salted that works, too.
- Flour: All-purpose flour makes the creamy sauce happen. Nothing fancy.
- Milk: I’ve only made this with regular cow’s milk, but I imagine a non-dairy version would work. If you try it let me know how it turns out.
- Garlic: I’m the self-proclaimed queen of jarred garlic. Use fresh if you’re feeling fancy.
- Black Pepper: Just a pinch gives it a little pep, add more if you’re into spice.
Optional Add-Ins
- A splash of lemon juice or a bit of fresh lemon zest will add brightness.
- You can add chopped red or green bell peppers in with the onion.
- Top with chopped fresh Italian parsley for an earthy flavor.
Step-By-Step Instructions (with photos)
See recipe card below for complete directions with amounts.
Step 1: Cook the pasta al dente according to the package instructions, adding the peas in for the last 3 minutes.
Step 2: Melt the butter in a large skillet, add the onion and cook over medium heat until the onion begins to soften, add the garlic and pepper and cook for a minute.
Step 3: Add the flour and cook, stirring constantly for a 1-2 minutes or until the flour is hot and bubbly. Stir in the milk and cook until thickened.
Step 4: Stir in the tuna and cheese, stirring to combine. Add cooked pasta and peas and stir until heated through, about 2-3 minutes.
Storing, Reheating, & Freezing Pasta with Tuna & Peas
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: For best results reheat in the microwave in 30-45 second intervals, stirring each time, until heated through. This can be done on the stove-top but the noodles will break apart as it’s stirred. You can add a small amount of water or milk if it seems too dry.
- Can I freeze this tuna noodle dish? Technically, yes. Will it be as good? Probably not. The pasta might get mushier, and the sauce might separate a bit. But hey, freeze it if you want. Just make sure it’s completely cooled before it hits the deep freeze.
Frequently Asked Questions
It can be but is best enjoyed fresh.
I’ve never used them because frozen are so convenient. But it’s my understanding that they’ll take about 6-8 minutes to cook, so they’ll most likely need to cook the whole time the pasta cooks.
Yes, but they may break apart since they are so much softer than frozen. Add them in at the very end and heat until they’er hot.
Try these quick pasta recipe next!
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Pasta with Tuna & Peas
Ingredients
- 8 oz noodles
- 1 cup frozen peas
- 3 tbsp butter
- 1/4 cup red onion
- 1 tsp garlic
- 1/4 tsp black pepper
- 3 tbsp flour
- 1 3/4 cups milk
- 2 cans chunk light tuna 5 oz each
- 3/4 cup grated parmesan cheese
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Instructions
- Cook the pasta al dente according to the package instructions, adding the peas in for the last 3 minutes.8 oz noodles, 1 cup frozen peas
- Melt the butter in a large skillet, add the onion and cook over medium heat 3-4 minutes or until the onion begins to soften, add the garlic and pepper and cook for a minute.3 tbsp butter, 1/4 cup red onion, 1 tsp garlic, 1/4 tsp black pepper
- Add the flour and cook, stirring constantly, for a 1-2 minutes or until the flour is hot and bubbly. Stir in the milk and cook stirring constantly until thickened, about 3-5 minutes.3 tbsp flour, 1 3/4 cups milk
- Add in the tuna and cheese, stirring to combine. Add cooked pasta and peas and stir until heated through, about 2-3 minutes.2 cans chunk light tuna, 3/4 cup grated parmesan cheese
- Top with additional grated parmesan, if desired.
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