Tuna and olive pasta

Tuna and olive pasta

(5) Rate it

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Featured in
Pasta recipes, Lower GI


  • 400g penne rigate
  • 425g can tuna in oil
  • 1 cup drained Green Valley Greek pitted kalamata olives
  • 2 teaspoons finely grated lemon rind
  • 2 tablespoons lemon juice
  • 80g baby rocket leaves
  • shaved parmesan cheese, to serve


  • Step 1
    Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
  • Step 2
    Reduce heat to low. Add tuna. Using a fork, flake tuna. Add pasta, olives, lemon rind, lemon juice and rocket. Season with salt and pepper. Toss to combine. Serve topped with parmesan.

  • Low sugar


  • 2781 kj


  • 24g

    Fat Total

  • 4g

    Saturated Fat

  • 5g


  • 38g


  • 41mg


  • 1031.94mg


  • 1g

    Carbs (sugar)

  • 72g

    Carbs (total)

All nutrition values are per serve


For extra colour and flavour add strips of chargrilled capsicum or semidried tomatoes.

  • Author: Claire Brookman
  • Image credit: Steve Brown
  • Publication: Super Food Ideas

Source: taste.com.au

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