Looking for an easy dinner to make this week? In under 30 minutes, you can make this delicious Tuna Alfredo recipe.
School’s back in session, so you know what that means—I’m starting to lean on recipes that take 30 minutes or less to make. The last thing I want to figure out after a busy day is what I’m going to serve for dinner that evening. You want to know my secret weapon? It’s this mouthwatering tuna Alfredo recipe. With its comforting, creamy taste, this recipe will please any picky eaters and have everyone around the table asking for second helpings.
My favorite part about this recipe is how it doesn’t require me to whip up a homemade sauce. While some Italians and culinary connoisseurs might be put off by the jarred Alfredo sauce, it’s a total time saver that doesn’t sacrifice any flavor. To take it up a notch, I recommend using a high-quality canned tuna that’s packed in extra-virgin olive oil instead of water. When it’s packed in olive oil, the tuna has a much richer flavor and succulent texture, making this recipe even more delicious. Garnish each bowl with some chopped parsley and a squeeze of fresh lemon juice.
What does al dente mean?
For those who don’t know, al dente is an Italian phrase that translates to “to the tooth.” It’s used to describe pasta that is cooked to a firm and chewy texture. Any pasta cooked al dente should offer a slight resistance when chewed but not be hard or waxy. It’s cooked this way since this is the optimal state for the pasta to hold its shape and cling to the sauce.
How do I store leftovers?
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat it, I recommend placing it in a lightly oiled pan over medium heat until it’s heated through. If the sauce seems too thick, add a splash of water or chicken broth to loosen it up. You can also reheat it in the microwave for about 3-4 minutes. Serve with freshly grated Parmesan cheese, ground black pepper, and some minced parsley.
Serving suggestions
While this tuna Alfredo is delicious on its own, it’s even better when it’s served with a few tasty side dishes! I love pairing this pasta dish with these Parmesan Roasted Asparagus, some Roasted Brussels Sprouts, and this lovely Grilled Romaine Salad. If you want to keep it simple, you can just make this easy House Salad and some Air-Fryer Zucchini.
Tuna Alfredo
Ingredients
- 12 ounces fettuccine pasta
- 1 jar Alfredo sauce (15 ounces)
- 2 cans tuna (5 ounces each) drained and flaked
- Kosher salt to taste
- Freshly ground black pepper to taste
- Fresh parsley chopped (for garnish)
- Grated Parmesan cheese for garnish
Instructions
- Fill a large pot with 4 quarts of water, then stir in 1 tablespoon of salt and bring it to a boil. Once boiling, add the fettuccine and cook until it reaches al dente. Drain the pasta and set it aside.
- In a large skillet, warm the Alfredo sauce over low heat. Stir in the drained tuna, and add a pinch of salt and pepper.
- Once the sauce is heated through, toss in the cooked pasta until evenly coated.
- Adjust seasonings as needed. Serve warm, garnished with fresh parsley and grated Parmesan.
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