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Tuna, Olive and Basil Penne

  • Timer Prep 10 min
    Cook 10 min
  • Chart 416.0 cal/
  • Chef hat Easy


Zest the lemons. Drain the tinned tuna chunks in spring water. Drain and halve the pitted black hojiblanca olives. Grate the mature Cheddar.


  1. 1 Cook the pasta according to the pack instructions.
  2. 2 Drain, reserving 1/2 tbsp of the cooking water per serving in the pan.
  3. 3 Return the pasta to the pan, season and toss through the oil, lemon zest, tuna and olives.
  4. 4 Divide between bowls and sprinkle over the cheese and basil leaves to serve.
  • Average per serving
  • Calories 416.0kCal
  • Fat17.7g
  • Saturated6.0g
  • Salt1.53g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg