• 50g penne
  • 50g frozen peas
  • 50g skipjack tuna in spring water, drained and flaked
  • 50g light soft white cheese


  1. 1

    Cook the pasta according to the pack instructions, adding the peas for the last minute of the cooking time. Drain and run under cold water to cool off quickly. Shake off all excess water.

  2. 2

    Stir through the tuna and the soft white cheese, until evenly distributed. Let it cool, then transfer to a small airtight tub and chill until ready to pack in a lunchbox.

Nutritional Details

Each serving provides
  • Energy 1608kj 384kcal 19%
  • Fat 14.1g 20%
  • Saturates 8.4g 42%
  • Sugars 4.2g 5%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 804kj/192kcal

Each serving provides

38.5g carbohydrate 1.3g fibre 25.3g protein

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