Penne with a punchy tuna sauce

This quick, zesty supper is packed with Mediterranean flavours. Leftovers will keep well for lunch the next day

  • Prep:5 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 537
  • fat 14g
  • saturates 4g
  • carbs 64g
  • sugars 1g
  • fibre 7g
  • protein 34g
  • salt 2.1g


  • 350g penne
  • 1 tbsp olive oil
  • 5 tbsp caper, drained, rinsed and patted dry with kitchen paper
  • 185g jar pitted black olives, drained and roughly chopped
  • zest and juice 1 lime
  • 2 x 200g tins tuna in spring water, drained
  • 4 tbsp grated Parmesan
  • ½ small pack basil, leaves picked


  1. Bring a large pan of salted water to the boil and cook the penne for 1 min less than pack instructions. Drain, reserving a cup of the cooking water, and leave the pasta in the colander.

  2. Heat the oil in the same pan you cooked the pasta in over a medium-high heat. When hot, add the capers and stir to coat in the oil. When the capers start to pop, reduce the heat and add the olives, lime zest and juice and tuna. Stir together, then return the pasta to the pan with the reserved cooking water. Stir through the Parmesan and basil and season with black pepper.

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