Tuna linguine

WEDNESDAY

TUNA LINGUINE Serves 4

400g linguine A pinch of salt 1 tbsp olive oil 1 red onion, finely sliced 5 cherry tomatoes, halved 2 x 185g tins of tuna, drained Zest and juice of 1 lemon A small bunch of fresh dill, chopped

1 Bring a large saucepan of water to the boil over a high heat. Add the linguine and the salt and cook as per the package instructions. 2 Meanwhile, heat a teaspoon of oil in a small frying pan over a medium heat. Add the red onion and cherry tomatoes and cook for 3-4 minutes until softened. 3 Tip into a large bowl and add the tuna, lemon zest and juice, dill and remaining olive oil. Mix everything together and season well with salt and black pepper. 4 Drain the pasta and add to the bowl with the tuna mixture. Toss together and serve immediately.

Per Serving 536kcals, 13.6g fat (2.4g saturated), 65.4g carbs, 5.6g sugars, 37.9g protein, 2.9g fibre, 0.08g sodium

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Substitute This recipe is great with prawns too. After step two of the method, add 300g of cooked prawns and cook for a further 3-4 minutes until the prawns are warmed through. Continue with the rest of the method, leaving out the tuna.