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Tuna pesto pasta
Tuna pesto pasta is a delicious combination of tuna and aromatic homemade pesto, perfectly tossed with al dente pasta. It's bursting with fresh flavours, it's filling, simple, yet elegant. The best part is that it can be prepared in a jiffy and is perfect for a quick weekday dinner. It takes as long to make as it takes for the pasta to cook, so you can have this on the table in less than 15 minutes. It's also an excellent option for packed lunches and it tastes equally good hot or cold.
Cook Time
mins
Total Time
15 mins
Servings: 4 servings
Calories: 873 kcal
Course:
Main Course , Snacks
Cuisine:
International
Ingredients
For the pesto
- 50 grams walnuts
- 80 grams fresh basil
- 50 grams parmesan and extra for serving
- 2 garlic cloves crushed or minced
- 1 tablespoon lemon juice
- zest from one medium lemon
- 120 millilitre olive oil or 8 tablespoons
For the pasta
- 350 grams dried pasta of choice or 500g fresh pasta
- 1 teaspoon salt
- 2 x 145g (102g drained) tins of tuna in oil or tuna in water/brine
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.
Cup of Yum
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
Calories
873kcal
(44%)
Carbohydrates
69g
(23%)
Protein
43g
(86%)
Fat
47g
(72%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
12g
Monounsaturated Fat
25g
Cholesterol
24mg
(8%)
Sodium
1151mg
(48%)
Potassium
507mg
(14%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
1221IU
(24%)
Vitamin C
6mg
(7%)
Calcium
229mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 873
% 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.