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This recipe is classed as easy

Rating 2.86 / 5 (36 votes)

Prep time:
15 min
Cook time:
10 min
Serves:
2

This summery dish by Nikki Crichton is a fresh basil twist on the classic fish and pasta combination

Method

1. Bring a large saucepan of water to the boil, add the pasta and cook for 5 minutes or until soft. Drain and run under cold water to cool.

2. Flake the tuna into a large salad bowl. Add the pasta, olives and basil.

3. Spoon over the lemon juice and oil, season, stir to combine and serve.

Ingredients

  • 150 g conchigliette pasta
  • 185 g tinned tuna, drained
  • 100 g pitted black olives, sliced
  • 15 g basil leaves, roughly chopped
  • 2 tbsp lemon juice
  • 1 tbsp extra virgin olive oil

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