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Tuna sweetcorn tagliatelle
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Total Time:
13 minutes
Ingredients:
  • 125 g fresh lasagne sheets
  • ½ a red onion
  • ½ a fresh red chilli
  • 2 sprigs of flat-leaf parsley
  • 10 g Parmesan cheese
  • 40 g jarred or tinned tuna in oil from sustainable sources
  • 80 g frozen sweetcorn
  • ½ a lemon
  • optional: extra virgin olive oil
Instructions:
  • Start by boiling the kettle. Then, cut the lasagne sheets lengthwise into 1cm strips to create tagliatelle. Proceed by peeling and finely chopping the onion. Next, thinly slice the chili. After that, roughly chop the top leafy half of the parsley and finely slice the stalks, keeping them separate. Grate the Parmesan cheese. Place a 28cm frying pan on high heat. Once hot, add a bit of oil from the tuna jar, followed by the onion, chili, and parsley stalks. After a minute, add the frozen sweetcorn. Stir until the onion turns lightly golden, then add the tuna flakes. Add the pasta and parsley leaves to the pan, and carefully pour in enough boiling water to cover the pasta (approximately 300ml). Let it cook for 4 minutes or until the pasta absorbs most of the water, creating a sauce. Stir regularly and add more water if necessary. Turn off the heat, mix in the Parmesan, lemon juice, and season well. Optionally, drizzle with extra virgin olive oil before serving.

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