This is a tasty, quick and easy mid-week meal all the family can enjoy. Delicious served with a green salad or on its own.
You can easily use any pasta you have in the cupboard. Pasta is a great source of carbohydrates for our little ones and helps keep them fuller for longer.
Tuna is a great source of protein and contains B vitamins and calcium which supports bone health it also contains some omega 3 fats. Chicken or salmon would work too.
To add some extra nutrients I have added in some tomatoes and broccoli to the dish.
Any leftovers can be kept in an airtight container in the fridge and served for lunch the next day.
Get one step ahead by making your own homemade pesto with our super green pesto recipe.
Tuna Pesto Pasta
- 140 g pesto
- Fusilli pasta 400g
- 2 handfuls broccoli florets
- 1 onion – diced
- 250 g cherry tomatoes- cut in half
- 1 tin of tuna in spring water drained and flaked
- Olive oil
- Pepper optional
- Bring a large pot of water to the boil. Add the pasta once its boiling and cook according to the packet instructions. Add the broccoli florets at the same time. When cooked drain together.
- Heat a tablespoon of olive oil in a large pan over a medium heat then add the onion until it’s softened but not coloured.
- Add the tomatoes to the pan with the onions, cook until just starting to soften.
- Drain and add Tuna flakes to the onion and tomatoes. Give everything a good mix and then add in the pesto sauce. Cook for two minutes, stirring all the time.
- Add the drained pasta and broccoli florets to the pan and give it a good mix, making sure all the pasta is coated in the sauce. Squeeze in some lemon juice.
- Remove from the heat and sprinkle some grated parmesan on top.
- Serve straight away.
With thanks to Katie McMahon for her help in designing this recipe.