Easy Greek Fusilli with Tuna and Feta: Your New Go-To 20-Minute Mediterranean Meal
Imagine a dish that’s so effortlessly delicious, so quick to prepare, and so bursting with fresh, vibrant flavors that it feels like a mini-vacation on your plate. That’s exactly what you get with Greek Fusilli with Tuna and Feta. This incredible recipe is a true kitchen hero, designed to be tucked away in your culinary repertoire for those busy weeknights or when you simply crave something wonderfully satisfying without any fuss. It’s the perfect blend of a bright, tangy tomato sauce, aromatic oregano, crumbly, salty feta cheese, and tender, flaky tuna. Every bite transports you to a sun-drenched Mediterranean coast, even if you’re just enjoying it from the comfort of your own home.
This isn’t about complicated techniques or hunting for obscure ingredients. It’s about celebrating simple, wholesome cooking that yields impressive results every time. Whether you’re a seasoned chef or a beginner, this quick tuna pasta with tomato and feta is foolproof and consistently delivers a deeply flavorful, hearty meal. It’s ideal for those evenings when time is short, but your desire for a homemade, flavorful dinner is strong. Get ready to discover your new favorite easy meal!
Why This Tuna Pasta is Called “Greek”: A Flavor Journey
You might be wondering, “Why ‘Greek’ Fusilli when it’s not a traditional Greek dish?” The answer lies purely in the enchanting flavor profile. While I haven’t personally explored the charming alleys of Greece, and you won’t find this specific combination on the menu of my local Greek bistro, the essence of the Mediterranean shines through in every ingredient. The generous use of fragrant oregano, the bright zest of lemon, the richness of sun-ripened tomatoes, and, of course, the star of the show – creamy, salty, tangy feta cheese – collectively evoke that unmistakable feeling of a Greek summer. These staple ingredients are cornerstones of Greek and wider Mediterranean cuisine, lending an authentic, sun-kissed character to this humble pasta dish.
The inspiration for this particular recipe struck during one of those “what’s in the fridge?” moments. I had some quality canned tuna and a block of feta, and I craved something easy, fresh, and utterly satisfying. As I started combining these simple components, a delightful aroma filled my kitchen, and with the first taste, it truly felt like a little escape. This dish proves you don’t need a passport or a plane ticket to experience the joyful, vibrant flavors of a Mediterranean holiday. It’s accessible, comforting, and surprisingly gourmet-tasting for such a simple meal.
What sets this Mediterranean tuna pasta apart and makes it an absolute favorite in my household? Its incredible efficiency and deliciousness. This is a genuine one-pan pasta meal, meaning less cleanup and more time to enjoy your evening. From start to finish, you can have this amazing dish on the table in just about 20-25 minutes. That’s faster than most takeout! Beyond its speed, it’s remarkably budget-friendly, especially when you opt for quality basic ingredients. It’s the kind of meal that pleases everyone – kids and adults alike. My family consistently asks for it, making it a go-to after a particularly demanding day. The best part? It tastes like you’ve lovingly toiled over it for hours, when in reality, it was a breeze. It’s a comforting, satisfying, and easy weeknight dinner solution that never disappoints.
Expert Tips for Crafting the Perfect Mediterranean Tuna & Feta Pasta
Achieving the best possible result with this flavorful Greek-style pasta recipe is easier than you think. These tested and approved tips from my own kitchen will elevate your dish from good to absolutely unforgettable:
- Properly Salt Your Pasta Water: This is a fundamental rule for any pasta dish. Your pasta water should taste like “seawater.” Aim for about 2 teaspoons of salt per liter of water. This seasons the pasta from within as it cooks, building flavor from the very beginning. Bland pasta means a bland dish, so don’t skip this crucial step!
- Prevent Pasta from Sticking: After draining your cooked fusilli, if you notice it’s starting to clump together, a quick fix is to toss it immediately with a tablespoon of good quality olive oil. This prevents sticking and ensures each strand is perfectly coated and ready to absorb the delicious sauce.
- Allow the Sauce to Simmer: Patience is a virtue, especially when it comes to sauces. Letting your tomato and oregano sauce gently simmer for at least 10 minutes allows all the individual flavors to meld and deepen. This creates a more complex, richer taste profile that truly makes the dish shine. Don’t rush this step!
- Choose Tuna Packed in Oil for Superior Flavor: While tuna in water is a lighter option, tuna packed in olive oil offers a richer, more robust flavor and a more tender texture. When draining, don’t squeeze out every last drop of oil; a little bit of that flavorful oil can add an extra layer of richness to your sauce.
- Enhance Your Meal with Traditional Sides: For a truly authentic Greek dining experience, consider serving this pasta with an array of complementary sides. Warm pita bread is perfect for scooping up any leftover sauce, while a refreshing Greek cucumber salad provides a cool, crisp contrast. A dollop of homemade hummus also adds another layer of Mediterranean goodness, making for a wholesome and complete feast.
- Don’t Overcook Your Pasta: Always cook your fusilli al dente. This means it should be firm to the bite, not mushy. Overcooked pasta loses its texture and ability to hold sauce effectively. Check the package instructions, but start tasting a minute or two before the suggested cooking time.
- Fresh Herbs for a Burst of Flavor: While dried oregano is used in the sauce, a sprinkle of fresh chopped parsley or basil as a garnish just before serving can add a wonderful pop of color and an extra layer of fresh, aromatic flavor.
Did you recreate this delicious Greek-inspired tuna and feta pasta at home? I’d absolutely love to see your culinary masterpiece! Tag #byandreajanssen via Instagram! Sharing your creations inspires me and fellow home cooks, and I frequently feature the most beautiful photos from my community. Your cooking journey truly motivates me! If this recipe brought a smile to your face, please consider leaving a rating on the recipe card below. Your valuable feedback is incredibly helpful, not just for me to understand what you love, but also for other home cooks looking for their next fantastic meal. Thank you for being a part of this food-loving community!
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📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Ingredients
- 1 tablespoon olive oil
- 1 onion, sliced in strips
- 2 teaspoons dark brown sugar
- 3 cloves garlic, sliced thin
- 14 oz. diced tomatoes, canned, fire-roasted for extra flavor
- 2 teaspoons dried oregano, dry, or 1 tablespoon fresh chopped
- 1 pound fusilli, or other short pasta like penne or farfalle
- ½ lemon juice, freshly squeezed
- 4 oz. feta cheese, crumbled
- ½ pound canned tuna, in olive oil, mostly drained
- salt and pepper, to taste
- Optional: fresh parsley or basil for garnish
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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In a large skillet or deep pan, heat the olive oil over medium heat. Once shimmering, add the sliced onion and sauté for about 3 minutes, until it starts to soften and turn translucent.1 tablespoon olive oil, 1 onion
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Sprinkle in the dark brown sugar over the onions, then add the thinly sliced garlic. Stir everything well to combine, and continue to cook for another 2 minutes. The sugar helps to caramelize the onions slightly and mellow out the flavors, while the garlic becomes wonderfully fragrant.2 teaspoons dark brown sugar, 3 cloves garlic
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Pour in the canned diced tomatoes, crushing them slightly with the back of your spoon if desired, and stir in the dried oregano. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let the sauce cook for 10 minutes. This simmering time is crucial for the flavors to fully develop and meld.14 oz. diced tomatoes, 2 teaspoons dried oregano
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While the sauce is simmering, bring a large pot of heavily salted water to a rolling boil. Add the fusilli pasta and cook according to the package directions until it’s al dente (firm to the bite). Once cooked, drain the pasta, reserving about ½ cup of pasta water in case you need to thin out the sauce later. Keep the drained pasta warm.1 pound fusilli
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Once the sauce has simmered, remove it from the heat. Stir in the freshly squeezed lemon juice – this adds a bright, zesty counterpoint to the rich tomato. Gently crumble in the feta cheese and carefully fold in the canned tuna (mostly drained of its oil, but a little residual oil adds flavor). Avoid over-stirring to keep the tuna chunks intact.½ lemon juice, 4 oz. feta cheese, ½ pound canned tuna
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Taste the sauce and season generously with salt and freshly ground black pepper as needed. Remember feta is salty, so adjust accordingly. Finally, add the warm, drained fusilli directly to the skillet with the sauce. Toss everything together until the pasta is evenly coated. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to achieve your desired consistency. Serve your delicious Greek Fusilli with Tuna and Feta immediately, perhaps with a garnish of fresh parsley or basil for extra freshness. Enjoy!salt and pepper
Notes
2. Can I use a different cheese than feta? While feta is key to the “Greek” flavor, feel free to experiment! Other creamy, tangy cheeses can work well. Try herb-flavored goat cheese for a slightly different, equally delicious profile, or even a soft, fresh mozzarella if you prefer a milder, meltier texture.
3. Variations to make it your own:
- With chicken: For a heartier alternative, replace the canned tuna with about 1/2 pound of cooked, shredded, or diced grilled chicken breast. Toss it in with the sauce at the same time you’d add the tuna.
- With different pasta: Fusilli is fantastic for catching the sauce, but this recipe is incredibly versatile. Penne, tagliatelle, farfalle (bow-tie pasta), or even orecchiette also work wonderfully, offering different textures and ways to hold the delicious Mediterranean sauce.
- Add more vegetables: Feel free to toss in some spinach, chopped bell peppers, or even a handful of cherry tomatoes (halved) at the end for extra nutrition and color.
- Spice it up: A pinch of red pepper flakes added with the garlic can give this dish a subtle kick, if you enjoy a little heat.
4. Storage and Leftovers:
- Fridge: Store any leftover Greek fusilli in an airtight container in the refrigerator for up to 2 days. The flavors often deepen overnight!
- Freezer: This dish freezes reasonably well. Transfer cooled pasta to a freezer-safe, airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce.
- Enjoying Cold: Don’t underestimate leftovers! This pasta is also surprisingly delicious served cold as a refreshing pasta salad the next day, making it perfect for packed lunches.
Nutrition
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More Delicious Pasta Recipes to Explore
If you’ve fallen in love with the simplicity and flavor of this Greek Fusilli with Tuna and Feta, you’re in for a treat! Pasta is a versatile and comforting staple that can be transformed into countless satisfying meals. Here are a few more of my favorite pasta recipes, perfect for expanding your repertoire:
- Slow Cooker Creamy Garlic Parmesan Chicken with Fusilli
- Creamy One-Pan Pasta with Fresh Ingredients
- Creamy Penne alla Vodka with Ground Beef