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Tuna Pasta

Serves: 4


  • 250g penne pasta
  • 1 onion chopped
  • 1 x 425g can tuna in spring water, drained, flaked
  • 2 tbs chopped fresh parsley
  • 1 x 425g crushed tomatoes
  • 2 cloves of garlic
  • 15ml olive oil
  • 3 ripe tomatoes, coarsely chopped
  • 15ml lemon juice
  • Salt and pepper to taste


  1. In a large saute pan, heat oil over low heat. Add onion and garlic; cook and stir until onion is tender. Stir in capers, tomatoes, lemon juice, and parsley. Season with salt and pepper to taste. Simmer gently for 3 minutes to thicken sauce. Fold in tuna, and heat through.
  2. While sauce is cooking, add pasta to a large pot of rapidly boiling water; cook till just tender. Drain well.
  3. Toss pasta with sauce, and serve.

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