Pressure Cooker Tuna and Olive Rigatoni is delicious, cooks in under 15 minutes, and is a budget friendly meal the whole family will gobble up!
I grew up eating monthly, if not weekly, tuna casseroles in my home and it was always one of my favorite meals! My husband has been very slow to jump on the tuna train, but I’m slowly working him in. After leaving home, I graduated to tuna melts and tuna tostadas, and then took it another step towards a creation Kev and I liked to call tuna guacamole. The final step towards my completely full acceptance of tuna was when I started eating it straight from the package during camping trips and now, it’s something I like to call a quick and easy dinner! The recipe I’m sharing below is sponsored by StarKist Selects E.V.O.O., a new product from the brand I already love and completely trust, but now it’s packed in cold-pressed extra virgin olive oil and even more delicious than before!
This pressure cooker tuna, olive, and cherry tomato rigatoni is a weeknight meal that’s perfect for busy families who are always on the go but don’t want to compromise nutrition or flavor. It’s also budget friendly, which I know many of you try to focus on! This is a product that feels like a luxury at a great price point, with its rich texture, mellow flavor and tender texture. When I opened up my pouch of StarKist Selects E.V.O.O. wild-caught Yellowfin Tuna, I was greeted by big chunks of hearty, tender tuna and a rich smell of fresh fish. Did I mention there’s only 3 ingredients? Tuna, olive oil, and salt. Whew! What a relief!!
Okay, sorry about all my doting words on tuna, but I’m just so darn excited about this new product! Back to the recipe. K, of course I’m choosing to make this pasta in my PC because it takes less than 10 minutes. While the pasta is cooking, you can prep your cherry tomatoes, olives, and parmesan then toss it all together when time’s up. Can a give you a little tip for making pasta in your pressure cooker? When adding the water to the pot, get your sink’s tap water as hot as it will possibly go. That way it will come up to pressure 2-3X as fast, and dinner will be ready even quicker than you thought possible.
I used the StarKist Selects E.V.O.O. Yellowfin Tuna in this recipe, but their StarKist Selects E.V.O.O Yellowfin Tuna with Sun-dried Tomato would be tasty too! They also have a packaged Pink Salmon in E.V.O.O (which was my dinner last night) and I was convinced once again that wild-caught and packaged in extra virgin olive oil is the WAY TO GO.
As always, if you make this recipe, be sure to tag Kitschen Cat on Facebook and Instagram so I can see your creations!
This recipe is sponsored by StarKist Selects E.V.O.O. but all opinions are completely my own.Print
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 16 oz package rigatoni pasta
- 4 cups water
- 2 teaspoons salt
- 3 pouches StarKist Selects E.V.O.O. Yellowfin Tuna
- 1 cup cherry tomatoes, halved
- ¼ cup Kalamata olives, roughly chopped
- ¼ teaspoon black pepper
- ½ cup freshly grated Parmesan cheese
- In pressure cooker, sauté garlic in olive oil until starting to brown.
- Add rigatoni, water, and salt.
- Stir, lock lid, and set to high pressure for 4 minutes.
- When time is up, do a quick release.
- Add tuna, tomatoes, olives, black pepper, and Parmesan.
- Stir until cheese is melted and all ingredients are combined.
- Prep Time: 5 mins
- Cook Time: 10 mins
Other Tuna Recipes To Try!
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