Tuna and Pepper Pasta
Member recipe

Tuna and Pepper Pasta

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Member recipe by


Serves 2

A light, colourful, tasty meal, that requires very little cooking.

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  • 2 yellow peppers
  • 2 green peppers
  • 2 red peppers
  • 18-20 black olives, pitted and halved
  • 150g wholewheat fusilli
  • 1 200g can of tuna steak in oil
  • freshly grated parmesan and chopped flat leaf parsley to serve.


    1. Halve and de-seed the peppers. Place on an oiled baking sheet and cook at 180c/gas mark 6 until the skins have wrinkled and are beginning to blacken. When the peppers have cooled enough to handle, remove the skins and chop into bite size pieces.
    2. Place the peppers in a bowl with the olives.
    3. Cook the pasta in boiling salted water to which a splash of olive has been added.
    4. Whilst the pasta is cooking, drain the tuna and add to the bowl with the peppers and olives, roughly forking it through.
    5. When the pasta is almost cooked, heat the tuna and pepper mixture through in the microwave for 1/12 - 2 mins, stirring halfway through.
    6. Drain the pasta and return to the pan. Tip the tuna mixture into the pasta and stir to combine.
    7. Divide between 2 warm pasta bowls and scatter with the parmesan. Finally, sprinkle over the parsley. Serve with garlic bread.

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