Your Kiwi Diamond Recipes

Tuna Penne Pasta, Sundried Tomato and Lemon by Paul Jobin

Serves:
4
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Ingredients:

  • 2Tbsp Sundried tomato oil
  • 1tsp Crushed garlic
  • 1 Red onion, peeled & sliced
  • 100gm Sundried tomatoes, roughly chopped
  • 1 Lemon, zested & juiced
  • 400gm Diamond Penne Pasta, cooked for 10 minutes
  • ½pkt Baby spinach leaves
  • 250gm Lite sour cream
  • 3cans Tuna in spring water
  • Handful Flat leaf parsley leaves, roughly chopped
  • 4 Brazil nuts, roasted with sea salt

    Directions

      • In a large sauté pan, heat the sundried tomato oil
      • Add the garlic, red onion and sundried tomatoes, sauté for 1-2 minutes
      • Meanwhile, drain the liquid from tuna, reserving a little of it to thin the sauce, and coat the tuna pieces with the lemon zest
      •  Add the lemon juice and penne pasta to the sauté pan, fold tin with the spinach leaves and sour cream until heated. You may need a little of the tuna spring water to adjust thickness of sauce
      • Add the tuna and parsley, fold this through gently with a spoon
      • Spoon into warm bowls and with a microplane, grate brazil nuts over the top and serve.
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