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Tuna and sweetcorn pasta
Make the most of your store cupboard ingredients with this quick and easy student favourite
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Each serving contains:
LOW
SALT
1.2g
LOW
SUGAR
14.3g
LOW
SAT
1.0g
LOW
FAT
7.2g
Ingredients
switch to imperial- 1 red onion, chopped
- 1 garlic clove, crushed
- 125g sweetcorn
- tin of tuna, drained and flaked
- 1 tsp dried basil
- 150g pasta (wholemeal)
- 1 tbsp olive oil
- 1 tbsp tomato purée
- tin of chopped tomatoes
Method
Heat the olive oil in a large non-stick frying pan. Add the onion and garlic and cook until soft.
Stir in the tomatoes, tomato purée and sweetcorn and cook for five minutes.
Add the tuna and basil and heat thoroughly.
Cook the pasta following the instructions on the packet, drain and serve with the sweetcorn and tuna sauce.
Other options
When you've used up the tins of tuna in the cupboard, try using other types of fish.Nutritional information
| Nutrient | Per 100g | Per portion (517g) |
|---|---|---|
| Energy | 77kcal (325kJ) | 399kcal (1678kJ) |
| Protein | 5.1g | 26.2g |
| Carbohydrate | 12.0g | 61.9g |
| (of which sugars) | 2.8g | 14.3g |
| Fat | 1.4g | 7.2g |
| (of which saturates) | 0.2g | 1.0g |
| Fibre | 1.7g | 8.6g |
| Sodium | 0.09g | 0.48g |
| Salt | 0.2g | 1.2g |
Allergy advice
Contains: fish, wheat (gluten)
Food safety tips
Always wash your hands, work surfaces, utensils and chopping boards before you start. Pregnant women should limit the amount of tinned tuna they eat to four medium-sized cans a week.
