A MEAL YOU CAN MAKE
Lemon tuna & pea pasta
One-pan pasta with tuna, peas and a little lemon
About 39 minutes · 2 servings · Hob · large lidded pan
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 160g Dried pasta, small shapes
- 200g Tinned tuna in brine, drained
- 200g Frozen peas
- 150g Onion, finely chopped
- 10g Garlic, minced
- 1 whole Lemon, zest and juice
- 15ml Olive oil
- 750ml Water
Allergens: Contains fish and wheat (gluten). Check all packaging. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~545 kcal · 40g protein · 78g carbohydrate · 10g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Gather & prepare
Read the 160g dried pasta (small shapes) and 200g frozen peas packet cooking instructions. Drain 200g tinned tuna in brine. Chop 150g onion (finely chopped) and 10g garlic (minced), zest and juice 1 whole lemon (zest and juice), and measure 750ml water. Keep peas frozen until loading.
Start the pan
Warm 15ml olive oil. Soften 150g onion (finely chopped) for 5 minutes, stirring. Add 10g garlic (minced) for 1 minute. Add 750ml water and bring to a simmer. Stir in 160g dried pasta (small shapes), 200g frozen peas and 200g tinned tuna in brine (drained); bring back to a simmer.
Cook gently
Cook with the lid off, stirring frequently. Stay at the pan. Both pasta and peas need their full packet cooking times after the simmer returns; use the longer time and extend the timer. Add a little water if the pasta begins to stick.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Check, finish & portion
Check the pasta is tender, the peas are cooked and the whole dish is steaming hot. Stir in 1 whole lemon (zest and juice). The remaining liquid makes a light sauce; portion with it. Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness. Serve now or portion for prompt cooling; do not wait for the other meals to finish.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Clear & clean equipment
Turn off the burner. Transfer remaining food to shallow containers. Clean the pan and utensils before the next meal. Allow extra time if equipment is too hot to handle.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.