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86869619573961bacfe8794acad7127c17bd3a28 data

Zesty penne with tuna, lemon and parsley

  • Timer Prep 10 min
    Cook 10 min
  • Chart 395.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Zest and juice the lemons. Trim, halve and cut the salad onions into lengths. Drain the tinned tuna chunks in spring water. Chop the parsley.

Method

  1. 1 Bring a pan of water to the boil and cook the penne according to pack instructions.
  2. 2 Meanwhile, heat the olive oil in a small frying pan, add the salad onions and cook gently for 1-2 minutes until softened.
  3. 3 Add the drained tuna, lemon rind, 1 tbsp lemon juice and the parsley; stir and set aside.
  4. 4 When the pasta is cooked, spoon 3-4 tbsp of the cooking water into the tuna mix and drain the rest.
  5. 5 Return the pasta to the pan, tip in the tuna mix and toss well. Season to taste, adding more lemon juice and a little extra olive oil, if needed.
  • Average per serving
  • Calories 395.0kCal
  • Fat12.8g
  • Saturated1.9g
  • Salt0.58g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg