Linguine Alfredo with Canned Tuna, Sundried Tomatoes and Peas

Sustainably harvested wild Pacific albacore tuna deserves ingredients that match its loveliness. This creamy linguine recipe fits the bill with delicious garlic, flavourful sundried tomatoes and sweet green peas

Credit: Catherine Roscoe Barr

Pasta and canned fish make for a quick and easy weeknight meal, but this wonderful recipe is also very company-worthy

This easy and delicious pasta dish was inspired by locally caught, sustainable tuna and quickly thrown together with ingredients on hand – no grocery-getting trip necessary!

I had dinner at YEW restaurant + bar last week for its World Oceans Day dinner, celebrating the launch of its 100 percent Ocean Wise menu. 

It was an incredible meal featuring sustainable seafood and, at the end of the night, we got a goody bag with one of chef Ned Bell’s power cookies and a can of wild Pacific albacore tuna from Organic Ocean, a local sustainable seafood supplier, which you can purchase at YEW.

I asked for recipe suggestions via Twitter last night and got some great responses, but it was pouring with rain so I decided to make something with the ingredients I had at home because I didn’t feel like going out and getting wet.

I knew I wanted something comforting like pasta so I started to pull out things I thought would go with tuna – cream, parmesan cheese, garlic, sundried tomatoes and peas.

The tuna was by far the best canned tuna I’ve ever had. This dish was spectacular – I can’t wait to eat the leftovers for lunch!


Serves 4

  • 4 servings of linguine
  • 1 cup whipping cream (I didn’t have whipping cream on hand so I used 2 tbsp of cream cheese topped with enough coffee cream to equal 1 cup)
  • 1/4 butter
  • 1 cup grated parmesan cheese
  • 2 cans tuna, drained
  • 4 cloves garlic, minced
  • 1/4 cup sundried tomatoes, chopped
  • 1 cup frozen peas


  1. Cook pasta according to package instructions, adding peas for last 2 minutes before draining.
  2. In medium saucepan, bring cream and butter to boil.
  3. Immediately reduce heat to low, stir in cheese and garlic, and cook for another 2 minutes.
  4. Add tuna and tomatoes, cooking until tuna is hot, about 2 minutes.
  5. Combine tuna mixture with pasta and serve right away.