Pasta with tuna and green beans
A store-cupboard dinner: a tin of tuna, a tin of tomatoes, 20 minutes.
⏱ 20 min · serves 2 · European · Not spicy at all
591kcal
46 gprotein
82 gcarbs
8 gfat
9 gfibre
Per serving, out of 2. Worked out from the grams of each ingredient using a food database – so it's approximate.
Allergens: Gluten and Fish · may contain traces of eggs and soya (check the labels)
Ingredients (serves 2)
- Pasta (dry)160 g
- Tuna in spring water240 g
- Tinned tomatoes400 g
- Green beans (frozen)200 g
- Onion80 g
- Olive oil10 g
Also: Garlic, oregano, lemon zest, salt, pepper
Method
- Get ready: finely chop the onion and 1–2 garlic cloves, and drain the tuna. Lightly salt a pan of water and bring it to the boil over high heat (about 8–10 min).
- In a frying pan, heat 1 tbsp olive oil (10 g) over medium heat. Soften the onion and garlic for 3–4 min.
- Add the tomatoes and oregano and simmer over low heat for 10 min, stirring now and then.
- While the sauce simmers, tip the pasta (160 g) into the boiling water and cook over medium heat for about 9–11 min, or as the packet says. With 4 min to go, add the frozen beans.
- Drain the pasta and beans and add them to the sauce along with the tuna. Warm through over low heat for 1–2 min and season with lemon zest and pepper.
Tips
- Throw the green beans into the pasta pan 4 min before the end – one less pan to wash.
- Add the tuna right at the end – just warm it through so it doesn't dry out.
- Want it hotter? A pinch of chilli flakes in the sauce.
- Want it lighter? A quarter less pasta, more beans.
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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.