• 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


  1. 1

    Cook the pasta in boiling water for 5 minutes, then add the broccoli and cook for another 6 minutes.

  2. 2

    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.

Nutritional Details

Each serving provides
  • Energy 2688kj 642kcal 32%
  • Fat 12.3g 18%
  • Saturates 6.4g 32%
  • Sugars 6.3g 7%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 678kj/162kcal

Each serving provides

75.4g carbohydrate 7.6g fibre 53.5g protein

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