Meal Type, Pasta , Entrées

One Skillet Creamy Tuna Pasta

Your favorite comfort food — tuna casserole: reinvented! This creamy tuna pasta with peas is made in one skillet.

Original recipe courtesy of Chelsea's Messy Apron.

Total Time 4-6 Servings
5 5 0

I just tried Genova tuna in oil for the first time. I have to say it is some of the freshest tasting tuna I have tried. I am hooked! #GenovaSeafood

San Antonio, Texas
5 5 0

REALLY enjoyed Genova's Yellowfin Tuna in Olive Oil. Firm, flavorful and filling! Unique packaging! #GenovaSeafood

Fort Collins, Colorado
5 5 0

Absolutely adore the yellowfin tuna with olive oil. I can eat it straight without adding any extras, it also is extremely healthy! I never knew I could LOVE tuna, especially without mayo!

5 5 0

Wow!! First time buyer, and I’ll never go back to other company. Light, flaky and moist yet flavorful. Albacore Tuna with Olive Oil is delicious. Genova is my new brand in seafood.

Utica, New York
5 5 0

Love it. Best tuna that we can get in the U.S. Closest thing to the freshness of the tuna we bring back from Italy.

Waterbury, Connecticut
5 5 0

Hands down the best canned tuna I've ever had. Always in nice meaty chunks, and the taste is out of this world.

Del Norte, Colorado
6 5 5 0


  • 1/2 tablespoon olive oil
  • 1 yellow onion, finely chopped
  • 1 teaspoon minced garlic
  • 1 cup + 2 tablespoons 2% or whole milk, separated
  • 2 cups water
  • 2 and 1/4 cups chicken broth (low-sodium)
  • 1 package (16 ounces) small pasta shells
  • 1 tablespoon Dijon mustard
  • 1 large lemon
  • 2 cans (5 ounces EACH) Genova Albacore Tuna in Olive Oil, drained
  • 1 cup frozen peas
  • Salt and pepper
  • Optional: freshly shredded sharp cheddar cheese, fresh parsley, fresh lemon wedges


  1. In a large nonstick pot (the skillet in pictures was used only for photos to better show the dish -- use a pot). add in the olive oil. Turn the stove to medium-high heat and once the oil is shimmering, add in the onion. Saute for a few minutes and add in the garlic. Stir until fragrant, about 30 seconds.
  2. Add in 1 cup of the milk, the water, broth, and UNCOOKED pasta shells. Add some salt and pepper to taste (I use about 1 teaspoon salt and 1/2 teaspoon freshly cracked pepper). Lower the heat and bring the mixture to a simmer and cook, uncovered, stirring often until the pasta is al dente (according to package directions) The pasta will continue to cook a bit over the next few minutes so don’t overcook it here*.
  3. Stir in the remaining 2 tablespoons milk, Dijon mustard, and 1 tablespoon fresh lemon juice. Add the drained tuna and mix gently until combined. Season with salt and pepper. Let the pasta rest for about 6-8 minutes. It will continue to thicken and get nice & creamy. Stir in the frozen peas.
  4. Add freshly shredded cheddar cheese and fresh parsley as desired. Or serve without the cheese and with additional lemon as desired. Enjoy immediately.