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, satisfying meal packed with wholesome ingredients. Combining wholemeal penne with fresh vegetables, creamy ricotta, and protein-rich tuna, it’s perfect for a nutritious lunch or dinner.

A white plate with a pasta salad dish containing three layers: the bottom layer is light green lettuce pieces, the middle layer is yellow corn kernels and halved red cherry tomatoes, and the top layer has chunks of light brown tuna mixed with a creamy white dressing, all sprinkled with fresh green basil leaves. The plate rests on a textured blue cloth on a white marbled surface, next to a fork placed on the left side of the plate. A clear glass with water and a slice of lemon 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: Boil the wholemeal penne with the sliced leek in a large pan of salted water, following the pasta pack instructions, until al dente.
Step 2: Meanwhile, 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: Add the drained sweetcorn to the pan and cook for 2–3 minutes to heat through.
Step 4: Drain the pasta and leeks, reserving a little of the pasta cooking water. Add the pasta and leeks to the pan with the tomatoes and sweetcorn.
Step 5: Stir through the ricotta and drained tuna until evenly combined. Season generously with black pepper.
Step 6: If the mixture feels too thick, loosen it by stirring in some reserved pasta water along with the chopped basil.
Step 7: Serve the pasta scattered with whole basil leaves for a fresh finish.

Tips & Variations

Swap ricotta for low-fat cream cheese for a slightly tangier flavor and lighter texture.
Add a squeeze of lemon juice at the end for a bright, fresh note.
Use fresh sweetcorn kernels instead of canned for a natural sweetness if in season.
For extra crunch, sprinkle toasted pine nuts or walnuts on top before serving.
If you prefer, swap wholemeal penne for gluten-free pasta to suit dietary needs.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a pan over low heat and add a splash of water to loosen if the pasta has dried out. Avoid microwaving for best texture.

How to Serve

A white plate filled with a colorful pasta salad placed on a blue cloth over a white marbled surface shows three main layers. The base layer consists of pale yellow penne pasta tossed with light green chopped celery and small bright yellow corn kernels. On top of this base, there are several small pieces of shredded light brown tuna and sliced red cherry tomatoes scattered evenly. The whole dish is lightly drizzled with a creamy white dressing, visible as thin uneven streaks, and small fresh green basil leaves are placed on the top and scattered around the plate for garnishing. A metal fork rests on the left edge of the plate, and a glass of water with a lemon slice is visible 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 canned tuna in oil instead of spring water?

Yes, you can use tuna canned in oil, but drain most of the oil to avoid the dish becoming too greasy. The flavor will be richer and more intense.

Is it necessary to cook the leek with the pasta?

Cooking the leek with the pasta softens it evenly and saves time, but you can sauté it separately if you prefer a more pronounced texture and flavor.