• Partnered with
  • Quick
  • Easy
  • Serves 4
  • 30 mins cook

Tuna, olive and rocket pasta

Tuna, olive and rocket pasta
Triple tested. For your success every time.

The mealy of Mediterranean flavours make this an incredibly fresh and satisfying dish.


Tuna, olive and rocket pasta

  • 250 g angel hair pasta
  • 425 g can tuna chunks in olive oil, drained, flaked
  • 1/3 cup (55g) seeded kalamata olives, quartered lengthways
  • 250 g cherry tomatoes, halved
  • 1/3 cup (50g) toasted pine nuts
  • 100 g baby rocket leaves
  • 2 tbsp olive oil
  • 1 tbsp finely grated lemon rind
  • 1/4 cup (60ml) lemon juice
  • 1 clove garlic, crushed
  • 1 tbsp dijon mustard


Tuna, olive and rocket pasta

  1. Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
  2. Meanwhile, make dressing; place ingredients in screw-top jar; shake well.
  3. Combine remaining ingredients in large bowl with pasta and dressing; toss gently to combine.
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