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    • Pasta with tuna

    Mark Sharron
    Easy
    25 minutes
    2
    Amount Per Serving: Calories 348kcal; Carbohydrates 44g; Protein 18g; Fat 11g; Cholesterol 6mg; Sodium 241mg; Potassium 220mg Fiber 2g; Sugar 2g; Calcium: 23mg
    This healthy tuna pasta recipe is full of flavour using just the basic handful of ingredients. If you’re short on fresh ingredients, this recipe is a good option for a low-cost meal.
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    Ingredients

    • 200g pasta of any kind
    • 1 shallot, finely minced
    • 1 clove garlic, finely minced
    • 1 teaspoon red pepper flakes
    • 4 tinned salted anchovy fillets
    • 1 tin whole tomatoes, about 400g
    • 4 stems basil, with the leaves coarsely chopped
    • 2 teaspoons red wine vinegar
    • 1 teaspoon capers
    • 1 tablespoon olives
    • 6 cherry tomatoes, cut in half
    • 2 tins of tuna in olive oil, drained
    • Olive oil
    • Salt and pepper to taste
    • Grated parmesan cheese for garnishing
    • Lemon zest

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Mix in the anchovy sauce, olive oil, basil, vinegar and a pinch of sugar. Season with salt and pepper to taste.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Mix the tuna in and cook for about 5 minutes over low heat, stirring occasionally until the pasta is cooked.
    • Mix in the anchovy brine using 1-2 tbsp. Add more brine if desired.
    • Serve immediately.
    • Serving Suggestions: Serve pasta with freshly grated parmesan cheese and lemon zest.

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