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Tuna Penne with Capsicum, Rocket and Olives

Tuna Penne with Capsicum, Rocket and Olives

Tuna Penne with Capsicum, Rocket and Olives

  • Prepare time20 minutes
  • ServesServes 4
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Ingredients

Product used:
Diced Capsicums 500g
1 cup of McCain Diced Capsicums - cooked as per packet instructions.
  • 500g dried penne pasta
  • 400g tin of tuna in olive oil
  • 60g fresh rocket
  • 1 tbs fresh lemon juice
  • Zest of 1 lemon
  • 1 clove of garlic - crushed
  • 1/4 cup of pitted kalamata olives - sliced
  • 4 tsp basil pesto
  • Salt and Pepper

Method

1.Bring a large pot of salted water to the boil, add pasta, cook until al dente and drain.
2.Reduce heat to low, add tuna and garlic to the pot and using a fork, flake the tuna.
3.Add McCain Diced Capsicums, pasta, lemon juice, lemon zest, Kalamata olives and rocket. Toss to combine and season with salt and pepper to taste.
4.Divide pasta evenly among bowls, top with each bowl with 1 tsp of basil pesto and serve.
5.TIP: this pasta is delicious cold and leftovers make a great lunchbox addition for school, work or picnics!