Noodles with Tuna and Tomato
From ‘5 Ingredients 10 Minutes’ Print Book page 144
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When I was little, I used to have this thing where I thought tinned tuna and tomato weren’t meant to be together in the same dish. Then I traveled to Italy and accidentally ordered a pasta dish with said ingredients. It blew me away how right they were together. The Italians taught me that the secret to marrying tuna and tomato is to use fresh tomatoes. Simple.
I’m going through a bit of a retro 2-minute (ramen) noodle phase at the moment. By all means use some more respectable pasta if you like.
Enough for: 2
Takes: 10 minutes
1 medium can tuna in oil
2 handfuls cherry tomatoes, halved
1/4 of a red onion, finely chopped
150g (5oz) 2-minute (ramen) noodles
1 bunch flat-leaf parsley, leaves picked
1. Bring a medium saucepan of salted water to the boil.
2. Heat a large frying pan on medium-high heat. Add the contents of the tuna can, tomatoes and onion. Cook for 5 minutes or until tomatoes have started to break down into a sauce.
3. Meanwhile boil noodles for 2 minutes. Drain. Toss noodles into the sauce. Taste, season and serve with parsley.
vegan – replace tuna with crumbled tofu, seitan or grilled eggplant.
vegetarian – skip the tuna and serve with goat’s cheese or feta crumbled over the top with the parsley. You could also replace the tuna with chickpeas.
gluten-free – replace noodles with GF noodles such as rice noodles or use cooked quinoa or brown rice.
low carb / paleo – replace noodles with 1/2 small cauliflower grated using your food processor or a box grater. Or use zucchini noodles.
carnivore – use minced (ground) chicken instead of tuna.
more veg – add in chopped red bell peppers (capsicum) or roasted eggplant or cooked mushrooms. Also lovely with some fresh herbs such as parsley or basil.
carb lovers / more substantial– increased noodles or garlic bread.
Waste Avoidance Strategy
tuna / noodles – keep in the pantry.
cherry tomatoes – either halve and cook in the oven for about 30 minutes (180C / 350F) OR just cook in a pan with a little oilve oil. In either case store in an airtight container in the fridge for a few weeks. Or freeze the cooked tomato for longer periods.
onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.
flat leaf parsley – tends to be the most long lasting of the leafy herbs. Should keep for a few weeks in the fridge if wrapped in a plastic bag. For longer periods pop it in the freezer – it will wilt but will still be useable in this dish.