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Zesty penne with tuna, lemon and parsley

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


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.


  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