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Tuna & fresh tomato linguine with lemon & thyme
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This dish looks good and tastes good — and most of the work’s already been done for you! Just combine the subtly flavoured tuna flakes with the other ingredients, then you can get on and enjoy the best part of any meal — eating it!
150g essential Waitrose Linguine
1 tsp olive oil
1 clove garlic, crushed
200g cherry tomatoes, halved
2 x 80g can John West Infusions Tuna Lemon & Thyme
6 basil leaves, roughly torn
1 tbsp essential Waitrose Grated Parmigiano Reggiano cheese
1. Cook the pasta in a large pan of boiling water for 10 minutes according to the packet instructions.
2. Meanwhile, heat the oil in a small frying pan and cook the garlic and tomatoes for 2 –3 minutes until softened but still holding their shape.
3. Drain the pasta and return to the pan, off the heat. Add the tomato mixture, tuna, basil and Parmigiano Reggiano, and toss lightly together. Divide between bowls, add a good grinding of black pepper and serve.
Try stirring through cooked long grain rice instead of pasta for a delicious, gluten-free variation on this dish.
Typical values per serving:
1 of your 5 a day per serving
This recipe was first published in June 2015.