Tuna and Sweet Corn Pasta
35 min4 people
A gluten-free pasta dish with canned tuna, sweet corn, tomato, and warm spices, served hot or cold.
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| prepBring a medium saucepan of water to a rolling boil. | ||||||
| water | Boil water, add salt & pasta, stir 1–2 min | Cook pasta al dente, 5–7 min; drain & chill | Fold in sweet corn & cold pasta, combine | Season with chilli & salt to taste; add water if dry | ||
| 15 g pink salt (for pasta) | ||||||
| 180 g gluten-free pasta, uncooked | ||||||
| 45 g olive oil | Heat oil, sauté onion & garlic until soft | Add tuna, cook 1–2 min | Stir in tomato & tomato paste | Add garlic pepper, thyme, parsley & seafood seasoning | ||
| 1 medium onion, chopped | ||||||
| 4 garlic cloves, minced | ||||||
| 400 g can tuna flakes in spring water, drained | ||||||
| 120 g canned tomato, chopped | ||||||
| 15 g tomato paste | ||||||
| 15 g garlic pepper | ||||||
| 5 g dried thyme | ||||||
| 5 g dried parsley | ||||||
| 15 g seafood seasoning | ||||||
| 308 g organic sweet corn (frozen or canned) | ||||||
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