Tuna and fresh tomato linguine
Serves: 2
Total time: 
Recipe photograph by Martin Poole
Tuna and fresh tomato linguine
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
686Kcal
Fat
28gr
Saturates
5gr
Carbs
71gr
Sugars
7gr
Fibre
5gr
Protein
43gr
Salt
1.7gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 x 270g pack ripe cherry tomatoes
- 1 tbsp capers, drained and rinsed
- 2 tbsp olive oil
- 3 garlic cloves, finely chopped
- 1 red chilli, finely sliced (deseeded, if you prefer less heat)
- 175g dried linguine or spaghetti
- zest and juice of 1 lemon, plus wedges to serve
- 1 x 225g jar Taste the Difference Albacore tuna, drained and flaked
- 1 x 70g bag rocket, half chopped
Step by step
- Put the kettle on for your pasta water. Halve the tomatoes and chop the capers; set aside. Heat the olive oil over a very low heat in a frying pan. Add the chopped garlic and sliced chilli to the pan. Leave them to gently cook for 3-4 minutes – you don't want the garlic or chilli to colour, but for the flavours to infuse the oil.
- Meanwhile, add the pasta to a pan of boiling salted water and cook according to the pack instructions.
- Add the tomatoes, capers, lemon zest and lemon juice to the frying pan. Increase the heat to medium and cook, stirring, for 8 minutes – or until the tomatoes begin to collapse. Then add the drained tuna and cook for a further 2 minutes to heat through. Remove from the heat and stir in the chopped rocket. Season.
- Drain the pasta, then toss with the sauce. Divide between two bowls, top with the remaining rocket and serve with a lemon wedge or two on the side.
