Tuna, herb & penne pasta

Name: Tuna, herb & penne pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 250 g Essential Penne; 1 tbsp coriander seeds; 100 ml essential Low Fat Vinaigrette; 400 g Essential Cherry Tomatoes, quartered; 1 small Essential Red Onion, finely chopped; 3 clove/s garlic, crushed; 25 g pack curly leaf parsley, finely chopped; 20 g pack thyme, leaves only, finely chopped; 160 g cans Essential Tuna Chunks In Sunflower Oil

Go full-power with fresh herbs and coriander to transform simple tuna pasta into a midweek-something-special. Any leftovers would be ideal for lunch served cold as a dressed pasta salad.

4.5 out of 5 stars(8) Rate this recipe

Low in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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250g Essential Penne
1 tbsp coriander seeds
100ml essential Low Fat Vinaigrette
400g Essential Cherry Tomatoes, quartered
1 small Essential Red Onion, finely chopped
3 clove/s garlic, crushed
25g pack curly leaf parsley, finely chopped
¼ x 20g pack thyme, leaves only, finely chopped
2 x 160g cans Essential Tuna Chunks In Sunflower Oil

Cook the pasta in a pan of boiling, lightly salted water for 12 minutes, or until tender. Heat the coriander in a small saucepan for 1-2 minutes, or until lightly toasted. Grind, using a pestle and mortar or a small bowl and the end of a rolling pin.
Put the vinaigrette in a bowl and stir in the tomatoes, onion, garlic, parsley, thyme and crushed coriander seeds. Season with plenty of black pepper. Drain the tuna in a sieve resting over a separate bowl to catch the oil.
Drain the pasta and return to the pan with the tuna, tomato mixture and 2 tbsp of the drained oil. Stir well over a medium heat for 2-3 minutes, until the tomatoes are warmed through and softened but not completely collapsed. Serve in shallow bowls.