Name: Healthy Tuna Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 150g wholemeal penne; 1 large leek (200g), halved and thinly sliced; 160g cherry tomatoes, preferably on the vine; 198g can sweetcorn, drained; 1 tsp olive oil; 75g ricotta; 160g can tuna in spring water, drained; Handful of basil, chopped, plus a few whole leaves to serve

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Introduction

This healthy tuna pasta is a quick and nutritious meal that combines wholemeal penne with fresh vegetables, creamy ricotta, and tender tuna. It’s perfect for a wholesome lunch or dinner that’s both satisfying and light.

A white plate holds a colorful pasta salad layered with creamy light beige penne pasta, bright yellow corn kernels, and small red cherry tomatoes cut in halves. Shredded light brown tuna pieces are mixed throughout alongside small green basil leaves and finely chopped pale green celery. A light dressing with white creamy texture is drizzled over everything, and a sprinkle of black pepper is visible on top. The plate is set on a folded teal cloth on a white marbled surface. A fork rests on the left side of the plate, and a glass of water with a lemon slice is in the upper right background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

150g wholemeal penne
1 large leek (200g), halved and thinly sliced
1 tsp olive oil
160g cherry tomatoes, preferably on the vine
198g can sweetcorn, drained
75g ricotta
160g can tuna in spring water, drained
Handful of basil, chopped, plus a few whole leaves to serve

Instructions

Step 1: Boil the wholemeal penne and sliced leek together in a large pan of salted water according to the pasta package instructions until al dente.
Step 2: While the pasta cooks, heat the olive oil in a large pan over medium-high heat. Add the cherry tomatoes and cook for a few minutes until they begin to burst and soften.
Step 3: Stir in the drained sweetcorn and cook for 2–3 minutes to heat through.
Step 4: Drain the pasta and leeks, reserving a little of the pasta water. Add the pasta and leeks to the pan with the tomatoes and sweetcorn.
Step 5: Toss in the ricotta and drained tuna, mixing gently to combine.
Step 6: Season generously with black pepper. If the mixture seems too thick, loosen it by stirring in some reserved pasta water along with the chopped basil.
Step 7: Serve the pasta scattered with whole basil leaves for a fresh finish.

Tips & Variations

For extra flavor, add a squeeze of lemon juice or a pinch of chili flakes when tossing the pasta.
Swap ricotta for cottage cheese or Greek yogurt for a different creamy texture.
Use fresh tuna steaks grilled and flaked if you prefer a less processed option.
Try adding other veggies like spinach or zucchini for more color and nutrition.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water to keep the pasta moist. This dish is best enjoyed fresh but reheats well for a quick meal.

How to Serve

A white plate holds a colorful pasta salad layered with penne pasta as the base, pale cream in color with a smooth texture. On top, there are bright yellow corn kernels scattered evenly, mixed with juicy red cherry tomato halves that add pops of color. Light brown chunks of tuna are spread throughout the dish, adding a textured, flaky layer. Fresh green basil leaves are scattered on top for a fresh look. A creamy white dressing is drizzled lightly over the entire salad. The plate rests on a blue cloth on a white marbled surface. A silver fork is placed on the left side of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of wholemeal penne?

Yes, regular penne or any pasta shape will work well. Wholemeal pasta adds extra fiber and a nuttier flavor, but feel free to use your preferred type.

Is this recipe suitable for gluten-free diets?

To make this recipe gluten-free, simply choose gluten-free pasta. All other ingredients are naturally gluten-free.