Delicious Tuna, tomato and eggplant linguine Recipe

Get a headstart on the week with this delicious make-ahead tuna pasta.
Tuna, tomato and eggplant linguine
Prep Time : 0:15 | Cook Time : 0:20 | Total Time : 0:35 | Serving : 4 person.


  • 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


  • 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.

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