Catherine Saxelby's Foodwatch | Pasta with tuna, capers and lemon

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Pasta with tuna, capers and lemon

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Description

At a glance
Nutrition rating
Healthy heart
Low GI
Diabetes friendly
Allergy/intolerance
Dairy-free
Egg-free
Main Ingredient
Pasta
Serves
4

Try this quick and easy recipe based on pasta plus a can of tuna. Best of all, it gives your omega-3s a boost!

recipe image

Ingredients

375g/12oz dried penne pasta
400g/13oz can tuna in brine, drained
2 tablespoons extra virgin olive oil
2 tablespoons capers, drained (and chopped, if large)
¼ cup roughly chopped flat-leaf parsley
1 garlic clove, finely chopped
2 tablespoons lemon juice

Methods/steps

1. Cook pasta in plenty of boiling water for 10-12 minutes, until tender.

2. Meanwhile, drain and break tuna into bite-sized pieces with a fork and place in a large bowl.

3. Add oil, capers, parsley, garlic and lemon juice. Mix gently and taste-check for flavour - add more lemon juice if necessary.

4. Drain pasta, reserving ½ cup cooking liquid, then add pasta to tuna mixture and toss well.

5. Add enough reserved cooking liquid to moisten pasta.

6. Serve immediately with a large tossed green salad.

 

Additional Tips

Preparation time: 10 min  Cooking time: 12 min

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