Tuna Pasta with Cheddar Cheese
with capers, green beans and fresh dill
This Skipjack tuna by Fish Tales is caught with a fishing rod and line, which results in minimum bycatch. This means it has received the MSC hallmark for sustainable fishing.
Allergens:
Fish
•Wheat
•Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
½ can
Tuna packed in water
(Contains Fish)
1 piece
Tomato
15 g
Capers
90 g
Wholegrain penne
(Contains Wheat May be present Mustard, Soy, Lupin, Egg)
40 g
Grated cheddar
(Contains Milk)
40 g
Chopped red onion
½ piece
Bell pepper
40 g
Cooking cream
(Contains Milk)
5 g
Fresh chives
(May be present Celery)
½ piece
Garlic
Not included in your delivery
½ teaspoon
White wine vinegar
to taste
Salt and pepper
½ tablespoon
Olive oil
Nutrition Values
Energy (kJ)2885 kJ
Calories690 kcal
Fat26.6 g
Saturated Fat13.3 g
Carbohydrate70.5 g
Sugar10.3 g
Dietary Fiber11 g
Protein37.4 g
Salt1.6 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Casserole
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan and cook the pasta for 10-12 minutes.
- Drain when finished and set aside.
2
- In the meantime dice the bell pepper and crush or mince the garlic.
- Heat a drizzle of olive oil in a deep frying pan on medium high heat and bake the onion, garlic and bell pepper for 4-5 minutes.
3
- In the meantime dice the tomato and drain the tuna.
- Finely chop the chives or use scissors if preferred.
- Add the cooking cream, tuna, capers and white wine vinegar to the onion and bell pepper.
- Then add the pasta and tomato, mix well and season to taste with salt and pepper.
4
- Serve the pasta on deep plates and top with the cheddar and chives.