Lemon & Olive Tuna Pasta
Dinner · Mediterranean · Ready in 18 min · Serves 2
Wholewheat penne tossed with olive-oil tuna, black olives, lemon and chilli. A store-cupboard dinner that beats the takeaway clock.
Per serving
- Calories
- 580
- Protein
- 34 g
- Carbs
- 62 g
- Fat
- 18 g
- Fibre
- 9 g
Vitamins and minerals, % of a day’s needs
- Iron30%
- Vitamin D9%
- B1292%
- Zinc25%
- Magnesium35%
- Omega-326%
- Folate8%
- Calcium6%
- Potassium15%
- Vitamin C22%
- Riboflavin13%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 160 g Whole wheat penne
- 200 g Tinned tuna (in olive oil)
- 60 g Black olives
- 1 whole Lemon
- 2 cloves Garlic cloves, minced
- 0.5 tsp Chilli flakes
- 1 tbsp Extra virgin olive oil
- 3 tbsp Fresh parsley, chopped
Method
- 1
Cook 160g wholewheat penne in well-salted boiling water over high heat for 11 minutes until just tender. Scoop out a mugful of pasta water before draining.
- 2
While the pasta cooks, warm 1 tbsp olive oil with the minced garlic and 0.5 tsp chilli flakes in a deep pan over medium heat for 1 minute until fragrant. Add 200g drained tuna and 60g sliced black olives and break the tuna into large flakes.
- 3
Tip the drained penne into the pan with the zest and juice of 1 lemon and a splash of the reserved pasta water. Toss over medium heat for 1 minute until glossy, then finish with 3 tbsp chopped parsley.
