Tomatoes and capsicums with tuna

A great flavour combination.

Tomatoes and capsicums with tuna


Serves 4

1½ cups penne pasta
6-8 small tomatoes, halved
1 x 185g can tuna in spring water, drained
2 red or yellow capsicums, deseeded, roasted and sliced into strips

2 Tbsp lite olive or canola oil
2 Tbsp white pepper
3 Tbsp finely chopped herbs, e.g. Italian parsley, mint or chives
1 tsp sugar


Cook pasta according to packet instructions. Drain.
Arrange pasta, tomatoes, tuna and capsicums on a serving dish.
Blend oil, vinegar, herbs and sugar together and drizzle over salad.

Variation: Use ½ cup commercial herb vinaigrette.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1171.2kj
Protein 18.2g
Total fat 8.6g
- saturated fat 1g
Carbohydrates 30.7g
- sugars 8.4g
Fibre 4.8g
Sodium 140mg

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