Tuna pasta with salsa verde

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olive magazine

9 ratings

Recipe by olive magazine

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Tested

1. Cook the pasta according to the packet instructions.
2. Meanwhile, drain the tuna (keep the oil) and flake into a bowl. Put the herbs, capers, garlic, mustard, anchovies (if using), 1/2 the lemon zest, the lemon juice and 3 tbsp tuna oil (top up with olive oil if necessary) in a food processor. Whizz to a pesto texture. Season.
3. Stir through the tuna then add the pasta and the rest of the lemon zest, toss together and serve.

GI Assessment

Pasta is a low-Gi food but don't go overboard if you are watching your weight. The tuna also provides a low saturated fat source of protein.

Per serving

601 kcalories, protein 37.8g, carbohydrate 96.2g, fat 9.9 g, saturated fat 1.7g, fibre 4.4g, salt 1.45 g

Latest comments and suggestions

• Patto

  07 November 2007

  Patto rated and commented on this recipe

  

  Forget the tinned tuna. Wack a chunk of fresh tuna on the griddle instead and flake that with the other ingredients to make this a real classy, super tasty dish.

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• dnolan

  15 November 2007

  dnolan rated and commented on this recipe

  

  This is a delicious dish and extremely easy to make, one of my favourites for when I'm in a rush.

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• emmasav

  10 March 2008

  emmasav rated and commented on this recipe

  

  perfect every time. I love it - in fact, printing it off now as it's a quick, easy and seriously yummy post-gym dinner!

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• Rachel

  03 April 2008

  Rachel rated and commented on this recipe

  

  This was very easy to make, quick and very tasty. I was surprised by the amount of pasta though - a little too much for us, but the sauce is fantastic. Will definately make this again.

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• raquelc

  30 May 2008

  raquelc rated and commented on this recipe

  

  Light and refreshing. Quick to make. Needs to be well seasoned.

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• Kate

  06 June 2008

  Kate commented on this recipe

  a really tasty interesting mix of flavours, agree that it needs to be seasoned well. Easy to make, i used ordinary tuna in sunflower oil and it was just as nice.

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• Lauren

  11 June 2008

  Lauren rated and commented on this recipe

  

  Wow, this tastes great and it's super easy to make - and quick!

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• ljwarrington

  12 June 2008

  ljwarrington rated and commented on this recipe

  

  didn't have either capers or anchovies, or even basil! so i used some sage and lemon mint from the garden and blended some artichokes in oil - marvellous! aesthetically pleasing and tastes GREAT! wonderful served with salad and warm italian bread... mmm!

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• lostkat

  14 June 2008

  lostkat rated and commented on this recipe

  

  Super easy and delicious. I used 150g pasta between 2 as I felt that 250g was too much. Definitely becoming one of my regulars!

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• emilym

  18 June 2008

  emilym commented on this recipe

  fab dish a must have for the oldies!

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• Static Vagabond

  19 June 2008

  Static Vagabond commented on this recipe

  Came out great-- going to throw a chili in next time, see what happens.

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• Em

  11 August 2008

  Em rated and commented on this recipe

  

  Really didn't like this recipe. Far too much lemon...!

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Ingredients

• 200g tin of good quality yellowfin tuna , such as Ortiz
• 250g penne or short pasta
• a small bunch of flat-leaf parsley , roughly chopped
• a small bunch of basil , roughly chopped
• 1 tbsp capers , drained and rinsed
• 1 garlic clove , crushed
• 1 tsp Dijon mustard
• 2 anchovies (optional)
• 1 lemon , zested and juiced

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Difficulty and servings

Serves 2

Preperation and cooking times

Cook 20 mins

Ingredients

• 200g tin of good quality yellowfin tuna , such as Ortiz
• 250g penne or short pasta
• a small bunch of flat-leaf parsley , roughly chopped
• a small bunch of basil , roughly chopped
• 1 tbsp capers , drained and rinsed
• 1 garlic clove , crushed
• 1 tsp Dijon mustard
• 2 anchovies (optional)
• 1 lemon , zested and juiced

Per serving

601 kcalories, protein 37.8g, carbohydrate 96.2g, fat 9.9 g, saturated fat 1.7g, fibre 4.4g, salt 1.45 g

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