This zesty tuna dish can be served hot topped with a little parmesan or cold as a salad
- 500g pasta
- 1 x 425g tin tuna in springwater, drained
- 100g frozen tuna kernels
- 150g frozen beans
- 10 basil leaves, sliced fine
- 1 TB capers
- 1 tsp crushed garlic
- rind of 1 lemon, grated fine
- juice of 1 lemon
- 1 spring onion, sliced
- 2 handfuls of baby spinach
Boil pasta for 8 minutes, then add frozen vegetables and boil for another 3 mins.
Drain pasta and vegies, leaving in sieve.
In pot add tuna, capers, basil, garlic, lemon and spring onion and stire.
Add pasta and stir through, then add the spinach and stir through.
If making salad, allow to cool before stiring the spinach through.
Not on Core? The total Points for this recipe is 26.5pts or 4.5pts serving 6Add 3 tsp of parmesan for 0.5 pts