Greek Fusilli with Tuna and Feta is one of those recipes you want to keep in your back pocket. Why? Because it's quick, easy, and full of flavor. With a fresh tomato sauce, fragrant oregano, creamy feta, and tender tuna, it tastes like a sunny holiday meal-without even leaving your kitchen.
No fancy techniques, no hard-to-find ingredients. Just simple, honest cooking that always works, even when you're in a hurry.
Quick Tuna Pasta with Tomato and Feta
I've never been to Greece. And no, this dish isn't on the menu at my favorite Greek restaurant either. So why do I call it "Greek"? Because of the flavors. The oregano, lemon, tomato, and of course, feta-that creamy, salty white cheese-instantly bring that Mediterranean feeling.
The idea for this recipe came when I had both tuna and feta in the fridge and wanted something easy and fresh. I started cooking, and it felt like a little vacation right on my plate. You don't need a plane ticket for that kind of sunshine!
What I love most about this pasta? It's a one-pan dish. In just 25 minutes, it's on the table. It's budget-friendly too, especially if you go for the basic version. This is one of those meals everyone likes. My family loves it, and I often make it after a long day. It tastes like you've spent hours in the kitchen-but you haven't.
Tips for Making This Mediterranean Pasta Recipe with Tuna and Feta
These tips will help you get the best result (yes, tested and approved in my own kitchen!):
- Salt the pasta water well: about 2 teaspoons per liter, like "seawater."
- If your pasta sticks, toss it with a tablespoon of olive oil after draining.
- Let the sauce simmer for 10 minutes so the flavors can come together.
- Use tuna in oil for extra flavor-drain, but not too dry.
- Serve with pita bread, Greek cucumber salad, and a bit of hummus for a full Greek-style meal.
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Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
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
- 2 teaspoons dried oregano, dry
- 1 pound fusilli
- ½ lemon juice
- 4 oz. feta cheese
- ½ pound canned tuna
- salt and pepper
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
- Heat the olive oil in a skillet. Add the onion and cook for 3 minutes on medium heat.1 tablespoon olive oil, 1 onion
- Add the sugar and garlic, stir, and cook for another 2 minutes.2 teaspoons dark brown sugar, 3 cloves garlic
- Add the tomatoes and oregano. Let the sauce simmer for 10 minutes.14 oz. diced tomatoes, 2 teaspoons dried oregano
- Meanwhile, cook the fusilli according to the package. Drain and keep warm.1 pound fusilli
- Add the lemon juice to the sauce. Crumble in the feta and stir in the tuna.½ lemon juice, 4 oz. feta cheese, ½ pound canned tuna
- Season with salt and pepper. Toss the sauce with the pasta and serve right away.salt and pepper
Notes
- With chicken: Replace the tuna with grilled chicken breast.
- With different pasta: Penne, tagliatelle, or farfalle also work great.
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Freeze for up to 3 months in a sealed container.
- Leftovers: Also delicious cold as a pasta salad the next day.
Nutrition
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