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Pasta with tuna and spinach
Photography: Andre Martin


  • 400g tortellini
  • 1/3 cup (80ml) olive oil
  • 1 red onion, sliced
  • 1 punnet (250g) cherry tomatoes, halved
  • 185g can tuna, drained and flaked
  • 100g baby spinach leaves
  • grated rind of ½ lemon

Pasta with tuna and spinach

By Suzanne Gibbs
  • Serving size: Serves 4
  • Cooking time: Less than 15 minutes

Cook pasta in a saucepan of boiling, salted water according to packet directions. Drain and return to pan. Meanwhile, heat olive oil in a large frying pan on medium. Cook onion for 2 minutes. Stir in tomatoes, tuna and spinach leaves, and cook for 2 minutes.

Combine pasta with tuna mixture, lemon rind and freshly ground black pepper. Toss on high heat for 1 minute before serving.

Tip: replace tortellini with other medium-sized pasta of choice.

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