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Tuna and olive pasta

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 400g penne rigate
  • 425g can tuna in oil
  • 1 cup drained Green Valley Greek pitted kalamata olives
  • 2 teaspoons finely grated lemon rind
  • 2 tablespoons lemon juice
  • 80g baby rocket leaves
  • shaved parmesan cheese, to serve


  • 1
    Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
  • 2
    Reduce heat to low. Add tuna. Using a fork, flake tuna. Add pasta, olives, lemon rind, lemon juice and rocket. Season with salt and pepper. Toss to combine. Serve topped with parmesan.

Source: taste.com.au


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