Today’s recipe comes from the Women’s Weekly Meals in Minutes Pasta cookbook. Originally, it called for canned salmon, but I prefer to make it with tuna. I love this recipe because it’s quick to whip up and only uses one pot. It’s perfect for those evenings when you don’t really feel like cooking, but need to make something.
- 280g canned tuna in brine (this is the drained weight and should be 2 small cans)
- 150ml cream
- 4-5 spring onions, chopped
- Zest from one lemon
- 250g farfalle pasta
- Cook pasta according to packet directions. Drain and return the pot to the stove.
- Put tuna and spring onions in pot and heat until tuna changes colour.
- Return pasta to pot, add cream and heat gently until warmed through; about 5 mins.
- Serve topped with lemon zest.
We find that we usually add a bit of salt when serving, but your mileage may vary. It reheats OK, (not great, but will do in a pinch) and is not suitable to freeze. By buying tuna on sale, we can usually get this down to less than £2 per serve.