• 200 g trottole pasta
  • 100 g frozen petit pois
  • 400 g tinned skipjack tuna steak in water, drained
  • 198 g tin naturally sweet sweetcorn, drained
  • 0.5 red onion, peeled finely sliced
  • 2 tbsp fresh flat-leaf parsley leaves
  • 2 tbsp olive oil


  1. 1

    Cook the pasta in a pan of boiling water according to the pack instructions, adding the frozen peas for the last 2 mins of cooking. Drain.

  2. 2

    Stir in the tuna, sweetcorn, onion and parsley leaves. Drizzle with the olive oil, season with pepper and serve.

Nutritional Details

Each serving provides
  • Energy 3157kj 754kcal 38%
  • Fat 15.6g 22%
  • Saturates 2.4g 12%
  • Sugars 17.1g 19%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 691kj/165kcal

Each serving provides

92.8g carbohydrate 9.0g fibre 56.1g protein

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