- 0:15 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Get a headstart on the week with this delicious make-ahead tuna pasta.
Ingredients
- 1 large eggplant, thinly sliced
- 1 lemon
- 375g linguine
- 2 tablespoons olive oil
- 6 large (600g) ripe roma tomatoes, chopped
- 425g can tuna in oil, drained
- 1/2 cup roughly chopped fresh flat-leaf parsley leaves
Method
- Step 1Heat a greased barbecue plate or chargrill on medium-high heat. Cook eggplant, turning, for 5 minutes or until charred and tender. When cool enough to handle, cut into thin strips. Finely grate rind from lemon. Segment lemon, discarding membrane.
- Step 2Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
- Step 3Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Add tomato and tuna. Cook for 5 minutes or until tomatoes start to soften. Add eggplant and pasta. Toss gently for 2 minutes or until combined and heated through. Add lemon rind, lemon segments and parsley. Serve pasta immediately.
Nutrition
2586 kj
Energy
20.8g
Fat Total
3.1g
Saturated Fat
8.6g
Fibre
31.7g
Protein
30mg
Cholesterol
375mg
Sodium
70.4g
Carbs (total)
All nutrition values are per serve
Notes
Prepare in advance: Cook eggplant. Cool completely. Store in an airtight container (drizzled with olive oil). Refrigerate for up to 4 days. Drain well before using.
- Author: Liz Macri & Emma Braz
- Image credit: Al Richardson & Andrew Young
- Publication: Super Food Ideas
