Lunch
Wholewheat tuna pasta
Cherry tomatoes, rocket, sweetcorn and a lemon dressing
- Ready in 25 min
- 503 kcal
Suits: Balanced, Mediterranean
Per serving
- kcal
- 503
- Protein
- 43 g
- Carbs
- 62 g
- Fat
- 11 g
Ingredients
- 80 g wholewheat pasta
- 120 g tinned tuna
- 100 g cherry tomatoes
- 25 g rocket
- 50 g sweetcorn
- 20 g lemon
- 7 ml olive oil
Method
- Bring a large saucepan of salted water to the boil. Add the wholewheat pasta and cook for 10–12 minutes, or as the packet says, until al dente.
- Meanwhile, halve the cherry tomatoes, drain the tinned tuna and the sweetcorn, and finely grate the zest and squeeze the juice of the lemon.
- Heat the olive oil in a large frying pan over a medium heat. Add the cherry tomatoes and cook for 3–4 minutes until they start to soften.
- Scoop out a small cup of the cooking water, then drain the pasta and tip it into the frying pan with the sweetcorn, tuna and the lemon zest and juice.
- Toss over a low heat for 1–2 minutes, adding a splash of the cooking water so everything is glossy and hot. Season with salt and black pepper.
- Take off the heat, fold through the rocket so it just wilts, and serve straight away.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens