Pesto Tuna Pasta

Let me tell you something about tuna pasta. Most versions are drowning in mayo or a heavy cream sauce. This Pesto Tuna Pasta is the opposite light, fresh, and packed with flavor.

We’re talking gluten-free fusilli pasta tossed in bright, herby green pesto. Mixed with tender-crisp green beans and flaky tuna packed in water. Topped with crunchy roasted almonds and a crack of black pepper.

That’s it. No heavy sauce. No complicated steps. Just real ingredients that come together in 20 minutes.

The pesto does all the heavy lifting. It coats every piece of pasta and green bean, adding garlicky, nutty, herbaceous flavor. The tuna adds lean protein without overpowering. The almonds add crunch.

This is what you make on a busy weeknight when you want something fast, healthy, and delicious.

Let’s make some pasta.

Why You’ll Love the Recipe

• 20 minutes start to finish. Faster than delivery.
• One pot for pasta + green beans. Minimal cleanup.
• Pesto does the heavy lifting. No need for a separate sauce.
• Tuna in water. Lean protein, no extra oil.
• Roasted almonds. Crunchy, nutty, perfect topping.
• Gluten free + high protein. Fits almost every diet.
• Dairy free option. Use dairy-free pesto.
• Meal prep friendly. Tastes great cold or reheated.

What You’ll Need to Make

You’ll need a large pot for pasta and green beans, a colander, a cutting board and knife, a spoon or spatula, and four bowls for serving.

Ingredients (Serves 4) Time: 20 mins

• 10.5 oz. (300g) gluten-free fusilli pasta
• 14 oz. (400g) green beans, halved
• 8.4 oz. (240g) tuna in water, drained (2 tins, about 5 oz/150g each)
• 1 oz. (30g) roasted almonds, coarsely chopped
• 4.5 oz. (130g) green pesto (store-bought or homemade)
• Black pepper, to taste (for garnish)

Nutrition per serving (estimated): Energy: ~590 kcal | Carbs: 58g | Protein: 35g | Fat: 24g

Try my Tuna and Quinoa Salad Bowl recipe.

What You’ll Need to Do

Alright, let’s make a pesto tuna pasta that’s fast, fresh, and so easy.

First, bring a large pot of salted water to a boil. Add the gluten-free fusilli pasta and cook according to package directions.

While the pasta cooks, prepare the green beans. Trim the ends and cut the green beans in half.

When the pasta has about 5 minutes left, add the halved green beans to the same pot. Boil for 5 minutes, until the green beans are tender-crisp and bright green.

Drain the pasta and green beans together in a colander. Don’t rinse you want the starch to help the pesto stick.

Return the drained pasta and green beans to the pot (off the heat).

Add the green pesto. Stir until the pasta and green beans are well coated.

Divide the pasta mixture evenly among four bowls.

Top each bowl with an equal amount of drained tuna. Flake it with a fork as you add it.

Sprinkle with chopped roasted almonds.

Season with black pepper to taste.

Serve immediately. Or let it cool and pack for lunch.

Eat with a fork. Get some pasta, some green beans, some tuna, and some pesto in every bite.

Try my Tuna Salad Lettuce Boats recipe.

Easy Ingredient Swaps

1| No gluten-free fusilli? Use regular fusilli, penne, or any short pasta.

2| No green beans? Use broccoli florets, asparagus, or frozen peas.

3| No tuna in water? Use tuna in olive oil (drain excess oil) or canned salmon.

4| No roasted almonds? Use pine nuts, walnuts, or sunflower seeds.

5| No green pesto? Use red pesto or homemade pesto.

6| Make it dairy free: Use dairy-free pesto (check label or make your own with nutritional yeast instead of Parmesan).

7| Make it vegetarian: Use chickpeas instead of tuna.

Try my Tomato-Tuna Egg Nest recipe.

Some Twist and Tweak Ideas

1| Spicy version: Add red pepper flakes or a drizzle of chili oil.

2| Lemon version: Add 1 tbsp lemon juice and lemon zest.

3| Cherry tomato version: Add halved cherry tomatoes for freshness.

4| Olive version: Add sliced Kalamata olives.

5| Cheesy version: Sprinkle with Parmesan or dairy-free Parmesan.

6| Herby version: Add fresh basil or parsley on top.

7| Low carb version: Use zucchini noodles instead of pasta.

Try my Mediterranean Tuna Salad With Toast recipe.

Some Helpful Tips

1| Don’t rinse the pasta. The starch helps the pesto stick. Rinsing washes it away.

2| Cook green beans in the same pot as the pasta. Saves time and uses one less pot. Add them when the pasta has 5 minutes left.

3| Use good quality pesto. Since pesto is the main flavor, choose a good brand or make your own. Look for refrigerated pesto it’s often fresher.

4| Drain the tuna well. Press the lid on the can to squeeze out excess water. Watery tuna = watery pasta.

5| Flake the tuna with a fork. Don’t just dump it in. Break it up into smaller pieces so it distributes evenly.

6| Add almonds at the end. Toasted almonds add crunch. If you use raw almonds, toast them in a dry pan for 2-3 minutes first.

Try my Tuna and White Bean Protein Dip recipe.

Some Budget-Friendly Tips

1| Gluten-free pasta on sale. Stock up when it’s on sale. Regular pasta is cheaper but not gluten free.

2| Frozen green beans are cheaper than fresh. A bag costs a few dollars. Use what you need, save the rest.

3| Canned tuna is cheap. Buy in bulk when on sale. Water-packed is leaner and cheaper than oil-packed.

4| Pesto is the splurge. Make your own to save money basil, pine nuts (or walnuts), garlic, olive oil, Parmesan (or nutritional yeast for dairy free).

5| Almonds from bulk bins. Buy only what you need. A little goes a long way.

6| Make a double batch. Twice the pasta. Same amount of work. Freeze half.

Try my Tuna-Mayo Lettuce Wraps recipe.

Some Serving Ideas

• As a main course. One bowl is a full meal. Perfect for lunch or dinner.
• For meal prep. Portion into containers. Reheat for lunch all week. Tastes great cold too.
• As a side dish. Smaller portions alongside grilled chicken or fish.
• For a picnic. Serve cold or at room temperature. Holds up well.
• In a lunchbox. Pack in a container with a fork. No reheating needed.
• For a crowd. Double or triple the recipe. Use a larger pot.

Try my Tuna Steak Niçoise Salad recipe.

Some Storage and Reheating Tips

Fridge: Store in an airtight container for up to 5 days. The pasta will absorb some pesto, but the flavors remain excellent. Tastes great cold.

Freezer: Freeze for up to 2 months. Thaw overnight in the fridge. The texture of the pasta and green beans may soften, but the flavor stays good.

Reheating:

• Microwave (fast): 2-3 minutes per portion. Add a splash of water if dry.
• Skillet (best): Reheat over medium heat for 3-4 minutes, adding a splash of water or olive oil to loosen.

Do not reheat more than once. Take out only what you’ll eat.

Meal prep strategy: Make the full recipe. Portion into containers. Reheat for lunch all week. Add fresh black pepper and extra almonds before serving.

Try my Sesame Seared Tuna Salad recipe.

Final Thoughts

Look, I love a complicated pasta dish as much as the next guy. But on a busy weeknight, I need something fast, simple, and delicious. This Pesto Tuna Pasta is exactly that.

Gluten-free fusilli tossed in bright green pesto. Tender-crisp green beans cooked right in the same pot. Flaky tuna in water. Crunchy roasted almonds on top. Black pepper to finish.

Twenty minutes. One pot. 35g of protein. Gluten free. Dairy free option.

Make it for a weeknight dinner. Make it for meal prep. Make it when you want something fast, healthy, and so good.

However you serve it, you’re getting a pasta dish that’s anything but boring.

Now go boil some pasta.

~ Danny Davis

P.S. If you try the spicy version with red pepper flakes, let me know. That’s my go-to upgrade. The heat with the herby pesto and flaky tuna? Perfect balance.