Tuna pasta
- Sara Buenfeld
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Serves 4
Easy
Cook: 25 mins
A star rating of 4.5 out of 5.68 ratingsRate
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Whip up a delicious tuna and lemon pasta in under 25 minutes for a no-fuss midweek meal. This simple storecupboard dish is ideal if you are on a budget.
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Ingredients
Nutrition
Units:
MetricUS
-
350g pasta
shells
-
200g pack trimmed fine beans
cut into short lengths
-
200g can tuna
in oil
-
1 lemon
zested
-
1 heaped tbsp small capers
-
generous pinch of chilli
flakes
-
olive oil
for drizzling
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Nutrition: per serving
-
kcal401
-
fat6g
-
saturates1g
-
carbs68g
-
sugars0g
-
fibre4g
-
protein23g
-
salt0.4g
low
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Method
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step 1
Cook the pasta in boiling salted water for 8 mins. Add the beans and cook for a further 3 mins until both the pasta and beans are just tender. Meanwhile, tip the tuna and its oil into a bowl and flake the fish, keeping the pieces quite large. Stir in the lemon zest, capers, chilli and plenty of salt and pepper.
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step 2
Drain the pasta and beans, return them to the pan and toss with the tuna mixture. Add a little olive oil if you need to moisten everything. Serve the tuna and lemon pasta on its own or with a tomato and onion salad.
Recipe from Good Food magazine, July 2003
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A star rating of 4.5 out of 5.68 ratings
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