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Member recipe

Carribean Tuna Pasta

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Servings

Serves 4

A quick and easy mid-week meal fit for all the family and great for lunch the next day, hot or cold.

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Ingredients

  • 500g conchiglie (pasta shells)
  • 200g tuna chunks in Sunflower oil
  • 1 tsp olive oil
  • 1 tomato
  • 1/2 large onion
  • 1 Sprig thyme
  • 1 garlic clove crushed
  • 200g sweetcorn kernels
  • 1/2 tsp cajun seasoning
  • 1/2 tsp ground black pepper
  • 1/2 tsp fish seasoning
  • 1/2 tsp paprika
  • Grated cheese to serve

Method

    1. Prepare the pasta, boil according to packet instructions.
    2. Thinly slice the onion and tomato. Crush the garlic. Add the olive oil to a small pan and gently sautee the onions until transparent; then add tomatoes and sautee together until tomatoes become tender. Remove from the heat.
    3. Drain sunflower oil from tuna chunks and add to pan with tomatoes and onions. Add cajun seasoning, ground black pepper, fish seasoning, thyme, crushed garlic and paprika. Gently fry for 3 minutes, do not allow to become dry.
    4. Add sweetcorn and its juices to tuna in the pan. Cover and simmer for 8 minutes, checking it does not stick to the pan.
    5. Pasta should be ready by now, drain pasta and stir in cooked tuna from the pan.
    6. Serve sprinkled with cheese.

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