This childhood favorite is the ultimate easy comfort meal! This creamy homemade tuna helper is loaded with tender broccoli, sweet peas, and plenty of freshly grated Parmigiano-Reggiano. It comes together in just 15 minutes, uses only one pot, and is packed with delicious, family-friendly flavor.
This recipe brings back all the comfort of a classic childhood dinner. I wanted to recreate that familiar creamy tuna pasta at home while making it just as satisfying and delicious as I remembered.
The result turned out even better than expected! The pasta is coated in a rich, creamy sauce and packed with tender broccoli, sweet peas, and plenty of flaky tuna. With a generous sprinkle of Parmesan, dill, and Italian seasoning, every bite has that nostalgic homemade Tuna Helper flavor.
Ingredients
Fusilli Noodles: These spiral-shaped noodles are perfect for catching the creamy sauce, but you can easily substitute your favorite pasta shape.
Frozen Broccoli: Use pre-cut frozen broccoli to make preparation quick and easy. Smaller florets work especially well in this dish.
Frozen Peas: I typically use about half a bag, but feel free to add more or less depending on how much you enjoy peas.
Canned Light Tuna: Light tuna works well here because it has a tender, flaky texture and a slightly stronger tuna flavor that pairs nicely with the creamy sauce.
Heavy Cream: This is the base of the sauce and gives the pasta its rich, smooth, and creamy consistency.
Parmesan Cheese: Freshly grated Parmesan adds a savory, cheesy flavor and helps create that classic comfort-food taste.
Dill & Italian Seasoning: This combination gives the dish its familiar herby flavor and complements the tuna, vegetables, and creamy sauce.
Salt: A little salt brings out and balances all the other flavors in the dish.
Corn Starch: Cornstarch helps thicken the sauce so it clings nicely to the noodles instead of remaining too thin.
How to Make Homemade Tuna Helper
1. Cook Pasta: Cook the pasta according to the package directions, stopping about 2 minutes before it reaches al dente. This gives the noodles enough time to finish cooking later without becoming too soft.
2. Add Veggies: Add the frozen broccoli and peas directly to the pot with the pasta. Bring everything back to a boil and continue cooking for about 1 minute, just until the vegetables are warmed through.
3. Drain: Carefully drain the pasta and vegetables, then return them to the same pot. Place the pot back on the stove over medium-low heat to begin preparing the creamy sauce.
4. Add Remaining Ingredients: Add the tuna, heavy cream, Parmesan cheese, dill, Italian seasoning, salt, and cornstarch to the pot. Stir everything together and cook for 2–3 minutes, stirring occasionally, until the sauce becomes creamy and thick. Taste and add additional salt and pepper if needed before serving.
Variations
Vegetables: Feel free to customize this dish with other frozen vegetables you already have on hand, such as corn, carrots, or a mixed vegetable blend. For the best balance with the pasta and sauce, try to keep the total amount of vegetables around 12 ounces.
Sides
- Roasted Asparagus
- Glazed Carrots
- Fresh Fruit Salad
- Simple Side Salad