Get a headstart on the week with this delicious make-ahead tuna pasta.
Prep Time : 0:15 | Cook Time : 0:20 | Total Time : 0:35 | Serving : 4 person.
Ingredients
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1 large eggplant, thinly sliced
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1 lemon
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375g linguine
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2 tablespoons olive oil
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6 large (600g) ripe roma tomatoes, chopped
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425g can tuna in oil, drained
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1/2 cup roughly chopped fresh flat-leaf parsley leaves
Method
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Step 1
Heat a greased barbecue plate or chargrill on medium-high heat. Cook eggplant, turning, for 5 minutes or until charred and tender. When cool enough to handle, cut into thin strips. Finely grate rind from lemon. Segment lemon, discarding membrane.
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Step 2
Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
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Step 3
Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Add tomato and tuna. Cook for 5 minutes or until tomatoes start to soften. Add eggplant and pasta. Toss gently for 2 minutes or until combined and heated through. Add lemon rind, lemon segments and parsley. Serve pasta immediately.