Tuna pesto pasta
User Reviews
5
-
Cook Time
15 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
873 kcal
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Course
Main Course, Snacks
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Cuisine
International
Tuna pesto pasta
Description
The dish begins by cooking pasta until just al dente, then draining and returning it to the pot. Meanwhile, walnuts are toasted to bring out their nutty aroma before being processed with fresh basil, Parmesan, garlic, lemon juice, lemon zest, and olive oil into a textured pesto. The tuna is warmed separately in a pan, either in its oil or with a dash of oil if using canned in water, to gently heat without drying.
Once combined, the pesto and tuna are folded into the pasta to evenly coat each piece. The result is a pasta with savory, slightly tangy notes from the lemon and the rich umami of tuna and cheese, complemented by the crunchy texture of the walnuts in the pesto.
This dish works well as a quick lunch or dinner and showcases how simple ingredients can produce a fresh take on classic pesto pasta by including canned tuna.
Ingredients
For the pesto
- 50 grams walnuts
- 80 grams basil fresh
- 50 grams Parmesan Cheese extra for serving
- 2 garlic crushed or minced, cloves
- 1 tablespoon lemon juice
- lemon zest from one medium lemon
- 120 millilitre olive oil or 8 tablespoons
For the pasta
- 350 grams dried pasta or 500g fresh pasta, of choice
- 1 teaspoon salt
- 2 tuna or tuna in water/brine, in oil, drained weight 102g, 145g tin size
Instructions
For the pasta
- In a large saucepan, cook the pasta with the salt according to the packet instructions. Only cook until the pasta is al dente.
- Drain the cooked pasta in a colander and transfer back into the saucepan.
For the pesto
- Start on the pesto once you have put the pasta on to cook.
- Add the 50g of walnuts to a small frying pan and toast them over a medium-high heat until lightly browned and smelling nutty.
- To a food processor, add the toasted walnuts, basil, parmesan, garlic, lemon juice, lemon zest and olive oil. Whizz together until smooth or until the texture of your liking (we like it coarse!).
Heat the tuna
- Drain the tuna and add it to a frying pan over medium heat. If you are using tuna in oil there is no need to add oil to the pan. If you are using tuna in water/brine, add a small dash of oil to the pan first. Fry for about 2 minutes until heated through.
Assemble the pasta
- Add the pesto to the warm pasta followed by the tuna. Combine well and check for salt. You can also add a few grinds of black pepper. Serve warm with extra parmesan on top.If you made this for a packed lunch the next day, let the pasta cool completely before putting in the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 873 kcal
% Daily Value*
| Calories | 873kcal | 44% |
| Carbohydrates | 69g | 23% |
| Protein | 43g | 86% |
| Fat | 47g | 72% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 25g | 125% |
| Cholesterol | 24mg | 8% |
| Sodium | 1151mg | 48% |
| Potassium | 507mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1221IU | 24% |
| Vitamin C | 6mg | 7% |
| Calcium | 229mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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