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 is a quick and flavorful meal perfect for busy weeknights. Combining wholemeal penne with fresh vegetables, creamy ricotta, and protein-packed tuna, it offers a balanced dish that’s both satisfying and nutritious.

A white plate holds a colorful tuna pasta salad resting on a blue cloth over a white marbled surface. The dish has a base layer of penne pasta, light beige with a slightly rough texture. Mixed within are chunks of light pink tuna and bright yellow corn kernels, scattered evenly. Red cherry tomatoes add a juicy pop of color, some halved to reveal their inside. There are fresh green leaves scattered on top and around the salad. A creamy white dressing is lightly drizzled over everything, and a silver fork rests on the left side of the plate. 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: Boil the penne with the sliced leek in a large pan of salted water, following the pack 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 start to burst and soften.
Step 3: Add the drained sweetcorn to the tomatoes and cook for 2–3 minutes until heated through.
Step 4: Drain the pasta and leeks, reserving a little of the pasta water.
Step 5: Add the drained pasta and leeks to the pan with the tomatoes and sweetcorn. Toss through the ricotta and drained tuna.
Step 6: Season with plenty of black pepper to taste. If the mixture seems too thick, stir in some of the reserved pasta water along with the chopped basil to loosen it.
Step 7: Serve the pasta scattered with the whole basil leaves for a fresh finish.

Tips & Variations

Swap ricotta for low-fat cream cheese or Greek yogurt for a different creamy texture.
Add a squeeze of lemon juice to brighten the flavors before serving.
Use fresh sweetcorn if in season, grilling it lightly for extra sweetness.
For a spicy kick, sprinkle in some red pepper flakes while cooking the tomatoes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water or olive oil to maintain creaminess and prevent drying out.

How to Serve

A round white plate holds a colorful pasta salad with three main layers. The bottom layer consists of light yellow penne pasta scattered across the plate. On top of the pasta, there is a mix of bright yellow corn kernels, halved red cherry tomatoes, and chunks of light brown tuna spread evenly. The dish is garnished with fresh green basil leaves and drizzled with a creamy white dressing, giving the salad a slightly wet texture. The plate is set on a blue cloth, against a white marbled surface. Nearby, there is a silver fork resting on the edge of the plate and a glass of water with a lemon slice in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, feel free to substitute wholemeal penne with other pasta shapes like fusilli or rigatoni, or use gluten-free options if needed.

Is it possible to prepare this recipe vegan?

To make this dish vegan, replace the ricotta with a plant-based cheese alternative and use canned jackfruit or a chickpea puree instead of tuna.