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Tuna and tomato pasta
A storecupboard supper you can make from tins on a day when the shops feel too far. It is hearty, warming and ready in twenty minutes.
Photo coming soon
Serves: 2Time: 20 min
Protein-containing
Ingredients
2 servings
- 200 g pasta (any shape)
- 1 × 400g tin chopped tomatoes
- 1 tin of tuna (drained (about 145g))
- 2 cloves garlic (sliced (or ½ tsp garlic granules))
- 1 tbsp olive oil
- salt, black pepper, and dried herbs (to taste)
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Method
- 1Cook the pasta in a large pan of salted boiling water according to the packet instructions.
- 2While it cooks, warm the oil in a pan over a medium heat and cook the garlic for a minute until fragrant.
- 3Add the chopped tomatoes and dried herbs, season, and simmer for 8 to 10 minutes.
- 4Flake in the drained tuna and warm through for 2 minutes.
- 5Drain the pasta, stir it through the sauce, and serve.
Tip: a handful of frozen peas added to the pasta for the last 3 minutes adds colour and goodness.
Fatigue days: use garlic granules instead of fresh to save a prep step.
Thyroid-aware, not thyroid-curing. These recipes are general ideas, not a treatment or a diet plan, and nothing here constitutes medical or dietary advice. If you have specific dietary needs, speak to your clinician or a registered dietitian.