Lemony tuna and tarragon pasta
Serves: 2
Prep time: 10 minsTotal time: 
Image credit: Stuart West
Lemony tuna and tarragon pasta
This zingy pasta dish relies on handy storecupboard ingredients with the addition of fresh lemon and tarragon. Just remember to save some of the pasta water – it’s key to a silky coating sauce.
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (serving)
Calories
510Kcal
Fat
17gr
Saturates
3gr
Carbs
57gr
Sugars
2gr
Fibre
5gr
Protein
30gr
Salt
1.9gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 2 tbsp extra virgin olive oil, plus extra to drizzle
- 1 small echalion shallot, finely chopped
- 1 garlic clove, finely sliced
- 150g dried pasta (we used spirali)
- pinch of chilli flakes (optional)
- 2 x 145g tins tuna chunks in spring water, drained
- 40g pitted green olives, quartered
- zest and juice of 1 lemon, to taste
- 1 tbsp chopped fresh tarragon, plus extra to serve
Step by step
- Bring a saucepan of lightly salted water to the boil. Meanwhile, heat 1 tablespoon of the oil in a non-stick frying pan and cook the shallot and garlic over a low heat for 6-8 minutes until soft. At the same time, add the pasta to the boiling water and cook according to pack instructions.
- Add the chilli flakes (if using) to the shallot mixture and cook for 1 minute. Stir in the tuna, olives, half the lemon zest and either half or all the lemon juice, to taste. Heat through for 2-3 minutes.
- Reserve a ladleful of pasta water, then drain the pasta and add to the tuna mixture in the pan with the chopped tarragon and remaining oil. Toss well, adding enough pasta water to coat (about 3-4 tablespoons). Divide between two shallow bowls, drizzle over a little extra oil and scatter over the extra tarragon and remaining lemon zest to serve.
