Tuna & lemon pasta

Recipe uploaded by

Sara Buenfeld

8 ratings

Recipe by Sara Buenfeld

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1. Cook the pasta in boiling salted water for 8 minutes. Add the beans and cook for a further 3 minutes until both the pasta and beans are just tender. Meanwhile, tip the tuna and its oil into a bowl and flake the fish, keeping the pieces quite large. Stir in the lemon zest, capers, chilli and plenty of salt and pepper.
2. Drain the pasta and beans, return them to the pan and toss with the tuna mixture. Add a little olive oil if you need to moisten everything. Serve the tuna and lemon pasta on its own or with a tomato and onion salad.

Per serving

401 kcalories, protein 23g, carbohydrate 68g, fat 6 g, saturated fat 1g, fibre 4g, salt 0.4 g

Latest comments and suggestions

• Natasha

  30 December 2007

  Natasha rated and commented on this recipe

  

  Delicious light meal. I make double and take the rest in for a healthy lunch the next day.

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• Nic's Food

  25 January 2008

  Nic's Food commented on this recipe

  This is super easy and tastes fantastic. I bought the John West Reserved tuna slices in olive oil. Tasted even better!

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• angelden4

  31 March 2008

  angelden4 commented on this recipe

  Most of the ingredients are already in the cupboard so that's a great help and the family love it.

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• angelden4

  31 March 2008

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• Vicky

  14 July 2008

  Vicky rated this recipe

  

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• Kelly

  01 October 2008

  Kelly rated and commented on this recipe

  

  This recipe was delicious and easy. My partner is a novice cook and he managed it without any trouble and was pleased as punch with himself with the end results.

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• LisaPisa

  02 November 2008

  LisaPisa rated and commented on this recipe

  

  Really tasty and quick to make, an after-work favourite. It's good with loads of sea salt and roughly ground black pepper. Also works cold for lunch the next day, with an extra glug of olive oil.

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• Sue

  30 December 2008

  Sue commented on this recipe

  Very nice and easy recipe. Perfect for summer. I didn't have any capers so chopped up a clove of garlic and added that with lemon zest. I'm sure it will become a family favourite!

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• Brenda

  18 February 2009

  Brenda commented on this recipe

  This was very easy and quick and was delicious. I used sugar snap peas instead of the beans and it was great!

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• Belkey

  05 June 2009

  Belkey rated and commented on this recipe

  

  I was making this cold for lunch boxes so refresed the pasta & beans in cold water and drained the tuna and added some low fat fromage frais and lemon juice to make a dressing. Very tasty.

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• blue_sphere

  25 June 2009

  blue_sphere commented on this recipe

  This was very tasty and summery. Didn't have green beans so used frozen peas instead. Will make again.

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• PaulaB

  05 September 2009

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• Phoebe

  17 September 2009

  Phoebe commented on this recipe

  sounds lovel!! cant wait tto try it!!

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• Phoebe

  17 September 2009

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Ingredients

• 350g pasta shells
• 200g pack trimmed fine beans , cut into short lengths
• 200g can tuna in oil
• grated zest of a lemon
• 1 heaped tbsp small capers
• generous pinch of chilli flakes
• olive oil for drizzling

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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 25 mins

Low-fat

Ingredients

• 350g pasta shells
• 200g pack trimmed fine beans , cut into short lengths
• 200g can tuna in oil
• grated zest of a lemon
• 1 heaped tbsp small capers
• generous pinch of chilli flakes
• olive oil for drizzling

Per serving

401 kcalories, protein 23g, carbohydrate 68g, fat 6 g, saturated fat 1g, fibre 4g, salt 0.4 g

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