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Serving size is a important factor of your daily diet . You need to compare the amount of this food that you normally eat into the serving size recorded on the tag. Eating significant servings or portions can result in excess weight gain.

Whether or not you're planning an elaborate menu or just planning ahead for tomorrow Tuna and tomato pasta. This recipe comes in several years of enjoying it in kitchen. I discover that adding a couple ingredients into your recipe adds depth to what exactly is ordinarily dull. You might be on the lookout for lighter foods to create along with your leftovers. Great and light Tuna and tomato pasta ideal for post-vacation. The components in this recipe get your tongue pounding, also have become waist-friendly when you want a'bite' following a busy getaway. Using several elements as alternatives, this soup is filled with a fall and spicy flavor that makes it creamy. An ideal Tuna and tomato pasta to warm you up on cool winter days. Great for using leftover.

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How to make Tuna and tomato pasta

Yield = 4
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

Ingredients

  • 400g linguine
  • 4 (about 800g) vine-ripened tomatoes, coarsely chopped
  • 4 green shallots, ends trimmed, thinly sliced
  • 1 tablespoon fresh lemon thyme leaves
  • 125ml (1/2 cup) fresh lemon juice
  • 2 teaspoons extra virgin olive oil
  • Salt & freshly ground black pepper
  • 1 x 425g can tuna in brine, drained, flaked
  • 125g low-fat feta, crumbled
  • Lemon wedges, to serve

Method

  • Step 1 Cook pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain well.
  • Step 2 Meanwhile, combine the tomato, green shallot, lemon thyme, lemon juice and oil in a large bowl. Taste and season with salt and pepper.
  • Step 3 Add the pasta to the tomato mixture and gently toss until just combined. Add the tuna and feta and gently toss to combine. Divide pasta among serving bowls and serve immediately with lemon wedges.