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2 ratings

Recipe by olive magazine

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Tested

1. Cook the pasta following pack instructions. Mix together the rest of the ingredients in a large bowl and season.
2. Drain the pasta and toss everything together.

Per serving

388 kcalories, protein 25.8g, carbohydrate 58.6g, fat 7.2 g, saturated fat 1.1g, fibre 2.7g, salt 0.19 g

Latest comments and suggestions

• tempress

  01 May 2008

  tempress rated and commented on this recipe

  

  Just tried this. Very simple and great. I added thinly sliced and sauted fennel and onions in the olive oil, then I used the tops as dill to decorate.

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• Nicky

  07 May 2008

  Nicky commented on this recipe

  Great recipe for all the family. I actually added some left over mozzerella and a tablespoon of half fat creme fraiche to make more of a sauce.

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• katyrouth

  15 May 2008

  katyrouth rated and commented on this recipe

  

  Lovely simple recipe, ready before the pasta was cooked! I sauteed the onion a little beforehand (I'm not a big fan of raw onion), and used tuna in sunflower oil, which combined nicely with the pasta water and lemon juice to make a bit of sauce.

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Ingredients

• 150g linguine
• 200g tin tuna in spring water, drained and flaked
• ½ small red onion , finely sliced
• 1 lemon , zested and juiced
• 1 tbsp olive oil
• a small bunch dill , chopped

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Difficulty and servings

Serves 2

Preperation and cooking times

Ready in 20 minutes

Ingredients

• 150g linguine
• 200g tin tuna in spring water, drained and flaked
• ½ small red onion , finely sliced
• 1 lemon , zested and juiced
• 1 tbsp olive oil
• a small bunch dill , chopped

Per serving

388 kcalories, protein 25.8g, carbohydrate 58.6g, fat 7.2 g, saturated fat 1.1g, fibre 2.7g, salt 0.19 g

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