Tuna, Parsley and Lemon Linguine

5 minutes

2 – 3

20 minutes

A delicious dish made with a few simple ingredients.


  • 1/2 pack Pasta Vera Linguine
  • Olive oil 4 tablespoons
  • 1 small onion finely chopped
  • 1 garlic clove, very thinly sliced
  • 1 red chilli, deseeded and finely chopped
  • 185g tuna can (in spring water, drained)
  • Juice of 1 small lemon
  • Large handful fresh flat leaf parsley, chopped
  • Salt and pepper


  1. Bring a large pan of salted water to the boil. Add the Linguine and cook
    according to packet instructions. Drain, then return to the pan.
  2. Heat 2 tablespoons of oil in a frying pan over a medium heat, add onion and garlic and cook for 2 minutes. Add the chilli and cook for a further 2 minutes, until everything is softened.
  3. Add the tuna, lemon juice and parsley and mix together. Add the remaining oil
    (this will act as a dressing for the pasta), and stir over the heat for 1 minute to heat through.
  4. Toss through the cooked Linguine and season to taste.
  5.  Serve with grated Parmesan.

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