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Tuna, herb & penne pasta

Tuna, herb & penne pasta

By Lucas Sanyal
10’ Prep time
15’ Cook time
25’ Total time
375 Calories
4 Serving

Summary

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. did you know that we're the first retailer to sell only marine stewardship council-certified tuna – fresh, frozen and canned? find out more about how we source our fish and seafood responsibly.
Lucas Sanyal 0 Followers

Step by Step

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Step 1

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.
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Step 2

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.
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Step 3

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.

Ingredient

  • Coriander seeds
    Coriander seeds
    1 tbsp
  • Garlic
    Garlic
    3 clove/s
  • Thyme
    Thyme
    20 grams
  • Essential cherry tomatoes
    Essential cherry tomatoes
    400 grams
  • Essential red onion
    Essential red onion
    1
  • Essential penne
    Essential penne
    250 grams
  • Essential tuna chunks in sunflower oil
    Essential tuna chunks in sunflower oil
    160 grams
  • Curly leaf parsley
    Curly leaf parsley
    25 grams
  • Essential low fat vinaigrette
    Essential low fat vinaigrette
    100 mls

Nutrition Facts

View nutrition facts
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