Tuna Pasta with Capers, Lemon and Cream

This tuna pasta with capers, lemon and cream is a beautifully refined pantry pasta that has earned a 4.5-star rating from seventeen reviewers — and it’s immediately obvious why. Wide pappardelle ribbons are tossed through a silky light cream sauce with garlic, briny baby capers, bright lemon rind and juice, chunky canned tuna and fragrant lemon thyme, then finished with a scattering of toasted mixed seeds and shaved parmesan.

At around $11.50 per serve and ready in just 20 minutes, this is an elevated weeknight pasta that transforms everyday pantry staples into something genuinely special. The toasted seeds add a satisfying crunch that elevates the whole dish beyond what you’d expect from a canned tuna pasta.

Why you’ll love this recipe

• Rated 4.5 stars by seventeen reviewers
• A refined take on the classic tuna pasta
• Toasted mixed seeds add a beautiful nutty crunch
• Light cream sauce with capers, lemon and fresh thyme
• Ready in just 20 minutes
• Great value at around $11.50 per serve

Why make tuna pasta with capers and cream?

Canned tuna pasta has a reputation for being a humble, somewhat uninspired weeknight meal — but this recipe proves how wrong that assumption can be. The combination of baby capers, lemon rind, fresh lemon thyme and a light cream sauce transforms simple canned tuna into something with genuine depth and sophistication. The capers add a briny, salty punch that cuts through the richness of the cream perfectly, while the lemon rind and thyme lift the whole dish with fragrance and freshness.

The toasted mixed seeds are the clever finishing touch that sets this pasta apart. Pepitas, sunflower seeds and pine nuts toasted in a dry pan take less than three minutes and add a nutty, crunchy textural contrast that makes each bite genuinely interesting. It’s the kind of detail that separates a good weeknight pasta from a memorable one.

Ingredients (serves 4)

Servings4

• 400 g pappardelle pasta
• 42 g mixed seeds (pepitas, sunflower seeds and pine nuts)
• 1 tbsp olive oil
• 3 garlic cloves, thinly sliced
• 2 tbsp baby capers, drained
• 1 lemon, rind finely grated and juiced
• 1 can (425g) tuna in springwater, drained and broken into chunks
• 300 ml light cream
• 1 tbsp fresh lemon thyme leaves
• shaved parmesan, to serve (optional)
• lemon cheeks, to serve

Swap it: Substitute the canned tuna for hot-smoked salmon or smoked trout for a more indulgent version. Sliced smoked chicken also works beautifully with this sauce. The lemon thyme can be replaced with regular thyme or fresh dill if preferred.

How to make tuna pasta with capers, lemon and cream

Step 1: Cook the pasta

Cook the pappardelle in a large saucepan of boiling salted water following packet directions until al dente. Drain and return to the pan.

Step 2: Toast the seeds

Meanwhile, heat a non-stick frying pan over medium heat. Add the mixed seeds and toast, stirring, for 2 to 3 minutes or until lightly golden and fragrant. Remove from the pan and set aside.

Step 3: Make the tuna cream sauce

Add the olive oil to the same pan and heat over medium heat. Add the garlic and capers and cook, stirring, for 2 to 3 minutes. Add the lemon rind and tuna chunks, tossing gently to combine.

Add the light cream and 2 to 3 tablespoons of lemon juice. Simmer for 1 to 2 minutes. Stir in the lemon thyme leaves and season with salt and pepper.

Step 4: Toss and serve

Toss the sauce through the drained pappardelle until well combined. Divide among serving bowls. Top with the toasted seeds and shaved parmesan if using. Serve with lemon cheeks.

Tips for best results

• Toast the seeds in a dry pan without oil — they toast more evenly and develop a better colour and flavour
• Add the tuna in large chunks and toss gently — you want it to remain in pieces rather than breaking into tiny flakes
• Start with 2 tablespoons of lemon juice and add more to taste — the amount of acidity you want is a personal preference
• Use light cream rather than thickened cream for a sauce that is rich but not heavy
• Pappardelle is ideal here but any wide flat pasta — fettuccine or tagliatelle — works equally well
• Serve immediately while the sauce is silky and the seeds are still crunchy

Serving suggestions

This tuna pasta pairs beautifully with:

• A simple rocket and parmesan salad with lemon vinaigrette
• Warm crusty bread or garlic bread to mop up the sauce
• Extra shaved parmesan and a drizzle of good olive oil to finish
• A chilled glass of Pinot Grigio or Sauvignon Blanc
• Chilli flakes on the side for those who like a little heat

Nutrition per serving

Based on 4 servings

Energy

3135 kJ

Calories

749 cal

Protein

37 g

Total fat

29 g

Saturated fat

12 g

Carbohydrate

79 g

Final thoughts

This tuna pasta with capers, lemon and cream is proof that a great weeknight pasta doesn’t need fresh seafood or a long ingredient list. The combination of briny capers, bright lemon, silky cream and chunky tuna tossed through wide pappardelle is genuinely satisfying and far more elegant than you’d expect from a canned tuna pasta. The toasted seeds on top are the small touch that makes a big difference — don’t skip them.

With a 4.5-star rating from seventeen reviewers, this recipe has more than earned its place as a trusted weeknight favourite. At just $11.50 per serve and 20 minutes from start to finish, it’s a pasta you’ll find yourself making again and again — and one you’ll never need to apologise for serving to guests.