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Tuna pasta with green beans, lemon & olives
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1 small red onion, finely sliced
2 tbsp red wine vinegar
500g Waitrose Conchiglie Rigate
150g trimmed fine green beans
Grated zest and juice 1 lemon
2 tbsp extra virgin olive oil
145g can John West Tuna Chunks in Spring Water
10 Fragata Olives Filled
with Anchovy, thinly sliced
Large handful fresh basil leaves
1. Put the red onion in a small bowl with the red wine vinegar and set aside.
2. Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Five minutes before the end of cooking,
add the green beans and cook until tender. Drain the pasta and beans, put in a large bowl and add the lemon juice, lemon zest and extra virgin olive oil.
3. Add the tuna chunks and the sliced olives, then scatter over the red onion. Toss everything together gently, then divide among 4 serving bowls and top with fresh basil leaves.
Typical values per serving:
1 of your 5 a day/high in protein
This recipe was first published in September 2020.