• Silvia Russo

Tuna and broccolini pasta

This is another quick and easy favourite. For those who are paleo or keto just substitute the pasta for zucchini slices!

Serves 4

Prep 15min

Cook 30min


4 100g cans of yellowfin tuna in olive oil

2 large tomatoes, chopped

1 large Spanish onion, chopped finely

Dash of white wine

6 broccolini, chopped

1 cup broad beans (buy them frozen)

4 teaspoons extra virgin olive oil

10 Spanish olives

2 large cloves garlic, crushed

sprig of parsley and/or basil, chopped

red chilli to your liking finely chopped (optional)

800g gluten free pasta, either penne or fettucini or "zucchini pasta"


Bring to the boil a large pot of water, add a dash of salt.

In the meantime, heat up olive oil in a pan, stir in onion, garlic until soft then add tomatoes, olives & chilli and stir for a couple of minutes. Add the wine, broccolini and broad beans, stir for 5-10 minutes, drain the tuna from the oil and add the tuna, stir it through and leave aside.

Add the pasta to the boiling water, cook for 7 minutes and drain.

Stir the pasta into the pan, stir through more olive oil and parsley and it's ready to serve!

If you don't want to use pasta, you can make "zucchini pasta" which is done by shredding a zucchini on a mandolin or grater, dip it in boiling water for a few seconds, drain and then add to the rest of the ingredients in the pan!

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