Tuna & Sweetcorn Tomato Fusilli
A quick tomato pasta with tuna and sweetcorn, and broccoli on the side.
FishHigh ProteinUnder 500 kcalItalianHobFamily Friendly
4
Serves
5m
Prep
25m
Cook
471
Kcal
34.1g
Protein
69g
Carbs
5.2g
Fat
£1.17
Per portion
Add to the shop 6 items · approx £4.68
- Tuna in spring water (drained)300 g
- Broccoli400 g
- Chopped tomatoes400 g
- Sweetcorn (drained)160 g
- Onion1
- Garlic2 cloves
Already in the cupboard Check before you order
- Dried fusilli300 g
- Tomato purée20 g
- Olive oil10 ml
- Dried mixed herbs1 tsp
- Saltto taste
- Black pepperto taste
Kit you'll needLarge frying pan · Large saucepan · Steamer or second saucepan
Method
- Put a large pan of water on to boil for the pasta.
- Fry the onion in the oil for 5 minutes, then add the garlic for a minute.
- Add the tomatoes, tomato purée and herbs and simmer for 10 minutes while the fusilli cooks to the packet instructions.
- Steam or boil the broccoli for 4–6 minutes, until tender.
- Stir the sweetcorn and tuna into the sauce and heat gently for 3–4 minutes until piping hot, keeping some chunks of tuna whole.
- Drain the pasta, keeping back a little of the water, and toss it with the sauce, loosening with a splash of the water if needed.
- Serve with the broccoli.
Tip: Buy tuna by its drained weight, not the weight on the front of the tin.
