AuthorAnnabelleCategory, , , , , DifficultyBeginner
Rating
Yields4 Servings
Prep Time8 minsCook Time12 minsTotal Time20 mins

Ingredients

 2 185g cans tunadrained
 350 g fusilli
 ½ cup extra virgin olive oil
 1 medium brown onionfinely chopped
 4 cloves garlicfinely chopped
 1 handful cherry tomatoescut in halves
 4 large sprigs of fresh thyme
 ½ tsp dried chilli flakes
 1 small avocado

Directions

What are we cooking today?
1

This colourful dish is versatile in that it is delicious cold as a salad or served hot as a main meal.

Getting started
2

Bring a large saucepan of salted water to the boil over high heat and cook the fusilli according to packet directions, stirring often.

3

Drain pasta, reserving 2⁄3 cup of the water.

4

Meanwhile, heat half the oil in a large, heavy-based frying pan. Add onion, garlic, and a pinch of salt to pan and cook for 1 min, or until tender.

5

Add tomatoes, thyme and chilli flakes and cook for 3 mins, or until tomatoes soften. Season to taste with freshly ground black pepper.

6

Add reserved pasta water, and remaining oil to tomato mixture. Add pasta and tuna and toss to coat, gently breaking up tuna with a spoon into large bite-size pieces. Remove from heat.

7

Slice the avocado and add to the bowls as final stage.

8

Serve immediately.

Annabelle's tips
9

Add fresh basil before serving for an extra flavour.

Additionally, sprinkle with fresh parmesan.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 820
% Daily Value *
Total Fat 43.4g67%
Saturated Fat 7.2g36%
Cholesterol 29mg10%
Sodium 53mg3%
Potassium 656mg19%
Total Carbohydrate 72.1g25%
Dietary Fiber 6.1g25%
Sugars 2g
Protein 36.8g74%

Calcium 2%
Iron 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

 2 185g cans tunadrained
 350 g fusilli
 ½ cup extra virgin olive oil
 1 medium brown onionfinely chopped
 4 cloves garlicfinely chopped
 1 handful cherry tomatoescut in halves
 4 large sprigs of fresh thyme
 ½ tsp dried chilli flakes
 1 small avocado

Directions

What are we cooking today?
1

This colourful dish is versatile in that it is delicious cold as a salad or served hot as a main meal.

Getting started
2

Bring a large saucepan of salted water to the boil over high heat and cook the fusilli according to packet directions, stirring often.

3

Drain pasta, reserving 2⁄3 cup of the water.

4

Meanwhile, heat half the oil in a large, heavy-based frying pan. Add onion, garlic, and a pinch of salt to pan and cook for 1 min, or until tender.

5

Add tomatoes, thyme and chilli flakes and cook for 3 mins, or until tomatoes soften. Season to taste with freshly ground black pepper.

6

Add reserved pasta water, and remaining oil to tomato mixture. Add pasta and tuna and toss to coat, gently breaking up tuna with a spoon into large bite-size pieces. Remove from heat.

7

Slice the avocado and add to the bowls as final stage.

8

Serve immediately.

Annabelle's tips
9

Add fresh basil before serving for an extra flavour.

Additionally, sprinkle with fresh parmesan.

Tuna Fusilli

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