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Speedy tuna, lemon and bean pasta

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 375g spaghetti
  • 250g green beans, trimmed, cut into 3cm pieces
  • 2 tablespoons Australian extra virgin olive oil (see note)
  • 3 garlic cloves, crushed
  • 2 green onions, thinly sliced
  • 2 teaspoons finely grated lemon rind
  • 425g can tuna in oil, drained, flaked
  • 1 cup fresh flat-leaf parsley leaves, chopped
  • 1/4 cup lemon juice
  • Grated parmesan, to serve


  • 1
    Cook pasta in a saucepan of boiling, salted water following packet directions until tender, adding beans for the last 3 minutes. Drain, reserving 1/4 cup cooking liquid.
  • 2
    Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Add garlic, onion and lemon rind. Cook for 1 minute or until fragrant. Add tuna. Cook for 1 minute or until heated through. Add pasta, beans, parsley, lemon juice and reserved cooking liquid. Cook, tossing for 2 to 3 minutes or until heated through. Season with salt and pepper. Serve topped with parmesan.

Source: taste.com.au


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