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

• 1 large eggplant, thinly sliced

• 1 lemon

• 375g linguine

• 2 tablespoons olive oil

• 6 large (600g) ripe roma tomatoes, chopped

• 425g can tuna in oil, drained

• 1/2 cup roughly chopped fresh flat-leaf parsley leaves

Method

• 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.

• Step 2

  Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.

• 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.