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INGREDIENTS

  • 1 tin Tinned Tuna Chunks in Spring Water
  • 80g pasta, raw weight
  • 45g olives
  • 10ml Extra Virgin Olive Oil
  • 5ml lemon juice
  • ⅟₂ tsp crushed black pepper
  • 1 cup basil leaves
  • Salt
  1. Cook the pasta according to package instructions, drain and set aside to cool.
  2. Place the lemon juice, olive oil, black pepper, salt and half the basil leaves into a blender and blend until smooth, pour over the cooled pasta and toss to coat.
  3. Place the pasta in a serving bowl and top with the drained tuna, olives and remaining basil leaves.

Serve.

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