20-Minute Mediterranean Tuna Pasta: Your New Favorite Lazy Dinner
You won't believe this insanely creamy, bistro-style pasta is actually healthy and under 400 calories.
If you want a proper, comforting dinner but don't feel like spending the evening standing over a hot stove, this skillet recipe is a lifesaver. You literally just drop a can of tuna, some chopped tomatoes, olives, and a scoop of Greek yogurt straight into your hot pasta.
The yogurt creates a velvety, rich sauce without any of the heaviness of real cream, and a handful of melted cheese pulls the whole thing together. It's fast, incredibly fresh, and tastes exactly like a meal you'd order at a cute seaside cafe.
Ingredients: 9 oz of durum wheat pasta (like penne or fusilli), one 6.5 oz can of tuna in water (drained), 7 oz of fresh tomatoes, 3 oz of pitted olives, 3 oz of hard cheese, 1/2 cup of plain Greek yogurt, 2 garlic cloves, 1 teaspoon of dried Italian herbs, with salt and black pepper to taste.
To start, drop your durum wheat pasta into a pot of boiling salted water and cook it according to the package instructions until it is perfectly tender. While the noodles boil, prep your fresh mix-ins: dice the tomatoes into bite-sized cubes, slice the pitted olives into neat rings, finely mince or press the garlic cloves, and shred your hard cheese on a coarse grater.
Place a large skillet over low heat and transfer the drained, cooked pasta straight into the pan. Flake the drained tuna into the skillet, then add the diced tomatoes, sliced olives, minced garlic, and the plain Greek yogurt. Sprinkle the dried Italian herbs, salt, and black pepper evenly over the top.
Gently stir all the ingredients together, letting everything warm through evenly for about 2 to 3 minutes over low heat so the yogurt forms a smooth, cohesive coating. Scatter the shredded cheese across the top, give it one final toss, and let it cook for just one more minute until the cheese melts beautifully into the sauce. Plate it up immediately while it is piping hot and velvety.
