For the salad


  • STEP 1

    First, for the salad, put the red onion and lemon juice in a bowl and scrunch together using your hands. Set aside for the onions to soften.

  • STEP 2

    Meanwhile boil the penne for 12 mins, or following pack instructions, until tender. Drain and cool under running cold water, then drain again thoroughly. Tip into a bowl and mix with the spinach, garlic, paprika, olives and eggs. Fold in the tuna.

  • STEP 3

    Heat the oil in a 20cm non-stick frying pan. Tip in the spinach and egg mixture, then cook covered over a gentle heat for about 10 mins until set. Turn out onto a plate and slide back into the pan to cook the other side for 5 mins. Serve topped with the red onions, tomatoes and crumbled feta, and sprinkle with a little extra paprika and thyme, if you like. Cut into wedges to serve.

    This recipe is part of our free 7-day healthy diet plan. To access the full meal plan, click here.

Recipe from Good Food magazine, January 2023

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3 out of 5.4 ratings