Tuna, Spinach & Sun Blushed Tomato Linguine
15 Min Serves 4
- 1 110g John West No Drain Fridge Pot Tuna Steak with a little brine
- 140g linguine or tagliatelle
- 2 tbs extra virgin olive oil
- 85g baby leaf spinach
- 55g sun blushed tomatoes, chopped
- 1 tbs capers
- Salt and pepper
No Drain Fridge Pot Tuna Steak With A Little Brine
Tuna steak with a dash of brine. Perfect for a mess-free, post-gym pasta topping that’s packed with easy natural protein in our no-drain, fridge-friendly pot.
To prepare our Tuna Linguine Recipe cook the linguine according to packet instructions. Drain and set aside.
Heat the olive oil in a large frying pan, add the spinach and cook over a high heat for 1 to 2 minutes or until it has wilted. Season with salt and freshly ground black pepper.
Stir in the tomatoes, capers and John West No Drain Tuna, toss together until well combined and fork into the pasta. Serve immediately.
For more information on all our Tuna Recipes please click here.
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