Name: Healthy Tuna Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 150g wholemeal penne; 1 large leek (200g), halved and thinly sliced; 160g cherry tomatoes, preferably on the vine; 198g can sweetcorn, drained; 1 tsp olive oil; 75g ricotta; 160g can tuna in spring water, drained; Handful of basil, chopped, plus a few whole leaves to serve

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Introduction

This healthy tuna pasta combines wholemeal penne with fresh vegetables and creamy ricotta for a nutritious and satisfying meal. Quick to prepare and full of vibrant flavors, it’s perfect for a wholesome weeknight dinner.

A white plate shows a colorful dish of pasta salad with three main layers: at the bottom there are small pasta pieces, creamy white dressing drizzled unevenly covering the pasta, and on top chunks of light brown tuna mixed with bright yellow corn and halved red cherry tomatoes. Small green basil leaves are scattered on top, adding a touch of fresh color. The plate sits on a folded blue cloth on a white marbled surface, with a silver fork placed on the left side of the plate. A glass with lemon water is visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

150g wholemeal penne
1 large leek (200g), halved and thinly sliced
1 tsp olive oil
160g cherry tomatoes, preferably on the vine
198g can sweetcorn, drained
75g ricotta
160g can tuna in spring water, drained
Handful of basil, chopped, plus a few whole leaves to serve

Instructions

Step 1: Bring a large pan of salted water to a boil. Add the wholemeal penne and sliced leek, cooking according to the pasta package instructions until al dente.
Step 2: While the pasta cooks, heat the olive oil in a large pan over medium-high heat. Add the cherry tomatoes and fry for a few minutes until they begin to burst and soften.
Step 3: Stir in the drained sweetcorn and cook for 2 to 3 minutes, allowing it to heat through.
Step 4: Drain the pasta and leeks, reserving a little of the pasta water. Transfer them to the pan with the tomatoes and sweetcorn.
Step 5: Add the ricotta and drained tuna, then gently toss to combine everything evenly.
Step 6: Season with plenty of black pepper. If the pasta seems dry, stir in some reserved pasta water along with the chopped basil to loosen the sauce.
Step 7: Serve the pasta scattered with whole basil leaves for a fresh finish.

Tips & Variations

For extra flavor, add a squeeze of lemon juice or a sprinkle of grated Parmesan before serving.
You can substitute the tuna for cooked chicken or chickpeas for a different protein option.
If fresh basil isn’t available, try using dried Italian herbs or fresh parsley as a substitute.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stove, adding a splash of water to restore creaminess if needed. This dish is best enjoyed fresh but keeps well chilled for quick meals later.

How to Serve

A white plate holds a colorful pasta salad with three main layers: the bottom layer consists of pale penne pasta pieces mixed with light green chopped vegetables, the middle layer features bright yellow corn kernels scattered evenly, and the top layer has chunks of light brown tuna, whole red cherry tomatoes, and fresh green basil leaves. The dish is lightly drizzled with a creamy white dressing, giving it a slightly glossy texture. The plate is placed on a blue cloth on a white marbled surface, with a silver fork resting on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of wholemeal?

Yes, regular pasta works well if you prefer a softer texture. Wholemeal adds extra fiber and a nuttier flavor but feel free to use your favorite type.

Is this recipe suitable for kids?

Absolutely. The flavors are mild and the ingredients are wholesome, making it a great option for children’s meals. You can adjust the seasoning or swap veggies according to your child’s preferences.