- 220 g farfalle pasta
- 300 g broccoli florets
- 200 g tin yellowfin tuna steak in spring water, drained
- Zest and juice of 1 lemon
- 50 g mature Cheddar, grated
Cook the pasta in boiling water for 5 minutes, then add the broccoli and cook for another 6 minutes.
Drain and return to the pan. Stir in the tuna (breaking it up with the spoon), lemon zest and juice and the Cheddar. Serve immediately.