One-Pot Lemony Tuna and White Bean Pasta

Why You’ll Love This Recipe

• True one-pot method: toast the crumbs, cook the pasta, and finish the sauce all in the same pot.
• Pantry-friendly and weeknight-easy: tuna, white beans, capers, and pasta do the heavy lifting.
• Bright and satisfying: lemon, parsley, and capers balance the rich olive oil and tuna.
• Crunch in every bite thanks to a quick, aromatic toasted breadcrumb topping.

Grocery List

• Produce: 1 large lemon, 1 small shallot, 4 garlic cloves, 1 bunch flat-leaf parsley
• Dairy: None required (optional: 1 tbsp butter for extra silk)
• Pantry: Extra-virgin olive oil, panko breadcrumbs, short pasta (12 oz), 2 cans tuna, 1 can cannellini beans, capers, red pepper flakes, kosher salt, black pepper

Full Ingredients

Toasted Breadcrumb Topping

• 2 tbsp extra-virgin olive oil
• 3/4 cup panko breadcrumbs
• 1 tsp finely grated lemon zest
• Pinch kosher salt and black pepper

Pasta and Sauce

• 1 tbsp extra-virgin olive oil
• 1 small shallot, finely chopped (about 1/3 cup)
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes (reduce for less heat)
• 12 oz short pasta (orecchiette, small shells, or penne)
• 5 cups water
• 1 tsp kosher salt, plus more to taste
• 1 (15-oz) can cannellini beans, drained and rinsed
• 2 tbsp capers, drained and rinsed
• 2 (5-oz) cans tuna, drained (reserve 2 tbsp of the oil if oil-packed; otherwise use olive oil)

To Finish

• Finely grated zest of 1 large lemon (use 1 tsp for the crumbs; the rest for the pasta)
• 2–3 tbsp freshly squeezed lemon juice
• 1/2 cup finely chopped fresh parsley
• 1–2 tbsp extra-virgin olive oil or reserved tuna oil
• Freshly ground black pepper
• Optional: 1 tbsp unsalted butter for extra gloss

Step-by-Step Instructions

Step 1: Toast the crunchy breadcrumbs

Set a wide, heavy pot or Dutch oven (5–6 quarts) over medium heat. Add 2 tablespoons olive oil and the panko. Cook, stirring constantly, until evenly deep golden and nutty, 3–5 minutes. Off heat, stir in 1 teaspoon lemon zest and a pinch of salt and pepper. Transfer crumbs to a bowl to stay crisp; wipe out any stray crumbs from the pot.

Step 2: Build the aromatic base

Return the pot to medium heat and add 1 tablespoon olive oil. Add the chopped shallot, sliced garlic, and red pepper flakes. Cook, stirring, until the shallot softens and the garlic is fragrant but not browned, 1–2 minutes.

Step 3: Add water and pasta

Pour in 5 cups water and add 1 teaspoon kosher salt. Increase heat to high and bring to a boil. Add the pasta and stir well to prevent sticking. Cook at a lively simmer, uncovered, stirring frequently, for 8 minutes.

Step 4: Stir in beans and capers

Add the cannellini beans and capers. Continue cooking, stirring often, until the pasta is al dente and the liquid has reduced to a silky, starchy sauce that clings to the pasta, 3–4 minutes more. If the pot looks dry before the pasta is done, add hot water 1/4 cup at a time.

Step 5: Fold in tuna and lemon

Take the pot off the heat. Gently fold in the drained tuna, remaining lemon zest, and 2–3 tablespoons lemon juice. Drizzle in 1–2 tablespoons olive oil or the reserved tuna oil (and the optional butter) for a glossy finish. Season with black pepper and taste; add more salt or lemon as needed.

Step 6: Finish with herbs and crumbs

Stir in the parsley. Spoon into warm bowls and shower generously with the toasted breadcrumbs just before serving so they stay crunchy.

Pro Tips

• Toast the crumbs first in the same pot to keep this truly one-pot and to pick up savory flavor from the pot.
• Stir the pasta frequently so it releases starch evenly and creates a naturally creamy sauce without cream.
• Reserve a little tuna oil if using oil-packed tuna; it adds big flavor to the finish.
• Add hot water in small splashes if the sauce tightens before the pasta is al dente.
• Keep the crumbs separate until serving; they stay crisp and contrast beautifully with the silky pasta.

Variations

• Gluten-free: Use your favorite gluten-free short pasta and gluten-free panko; watch the liquid level, as GF pasta can absorb differently.
• Veg-forward: Add 1 cup halved cherry tomatoes or 2 cups baby spinach in Step 4 for extra color and freshness.
• Briny boost: Stir in 1/4 cup chopped green olives or a teaspoon of anchovy paste with the aromatics for more depth.

Storage & Make-Ahead

Refrigerate leftover pasta (without breadcrumbs) in an airtight container for up to 3 days. Store breadcrumbs separately at room temperature for 24 hours. Reheat pasta gently on the stovetop over low heat with a splash of water to loosen; add a squeeze of lemon and a drizzle of olive oil to refresh. Top with the reserved crispy crumbs just before serving. Freezing is not recommended, as the pasta and crumbs lose texture.

Nutrition (per serving)

Approximate: 640 calories; 27 g protein; 76 g carbohydrates; 22 g fat; 7 g fiber; 900 mg sodium. Values will vary based on brands and whether oil- or water-packed tuna is used.