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Light Tuna and Tomato Pasta


  • 1 lb linguini can use spaghetti or fettuccine
  • 1/4 cup of olive oil
  • 2 cloves of large garlic sliced
  • 1/2 red onion diced
  • 5.6 oz can of light tuna drained
  • 14.5 oz can of diced tomatoes drained
  • 1 tablespoon of Dijon mustard
  • 2 cups of raw baby spinach ribboned
  • 1/2 cup of frozen peas
  • Kosher salt and ground black pepper to taste


  • Heat olive oil in a large saucepan over moderate heat.
  • Simultaneously prepare your pasta in a separate pot as per the package instructions.
  • Add the garlic and onions into the saucepan; simmer until fragrant and onions are slightly translucent, approx. 3-5 minutes. Stir often to avoid browning.
  • Add the drained tuna, diced tomatoes, and Dijon. Hit it with some kosher salt and ground black pepper, and mix well.
  • Allow to simmer, stirring often, for approx. 5 minutes or until mixture thickens a bit.
  • Add the spinach and the frozen peas; stir to mix.
  • Once the pasta is ready and drained, add it to the saucepan. Mix well until all of the noodles are coated.
  • Serve right away.