Tuna pasta with salsa verde

Recipe uploaded by

olive magazine

23 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

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

Results 1-20

• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• raquelc

  30 May 2008

  raquelc rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lauren

  11 June 2008

  Lauren rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• emilym

  18 June 2008

  emilym commented on this recipe

  fab dish a must have for the oldies!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Em

  11 August 2008

  Em rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sophie12345

  23 September 2008

  sophie12345 rated and commented on this recipe

  

  Loved this recipe. My mum complained there wasn't enough sauce, so was a bit dry, will maybe make extra next time. Didn't find the lemon overpowering, thought it kept the dish really fresh tasting.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kay- Gee

  21 November 2008

  Kay- Gee commented on this recipe

  this was a huge family hit- so easy to make and tasty- i also made with fresh tuna- felt like spoiling us all!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• undividual

  30 November 2008

  undividual rated and commented on this recipe

  

  Delicious, not quite as flavoursome as I'd imagined, but still, I'll definitely make again, possibly with more of the key pesto ingredients like anchovies, capers, garlic and lemon.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Hinty

  03 December 2008

  Hinty commented on this recipe

  Lovely - used fresh tuna like other people had recommended and it was really tasty. Will certainly make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• swisskaz

  28 December 2008

  swisskaz rated and commented on this recipe

  

  Fast easy & healthy. My husband & I loved it. The kids liked it but were not so keen.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Chocorina

  02 February 2009

  Chocorina commented on this recipe

  Delicious mid-week meal, quick and easy. I added half a tin of anchovy-stuffed olives to the pesto and as I didn't have parsley I added extra basil. Extra olive oil increased the volume. I used wholemeal penne and added broccoli florets during the last few minutes of cooking. After adding the flaked tuna I tossed in a drained, rinsed tin of mixed beans (chickpeas, kidney beans etc), some halved baby plum tomatoes, roughly chopped log of goat's cheese and finished it off with a good grinding of black pepper. Even my 10 yr old loved it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Chocorina

  02 February 2009

  Chocorina rated and commented on this recipe

  

  oops, forgot to give it a 5 star rating!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Stacey

  09 February 2009

  Stacey commented on this recipe

  This was delicious. Added some mushrooms and spinach to boost the veggie content and also followed one of the tips on here and used tuna steaks. Amazing dish!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4020/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk