• 200g farfalle pasta
  • 250g asparagus
  • 4 medium free-range eggs
  • 3 tbsp vegetable oil
  • 2 tsp sun-dried tomato paste
  • 2 lemons, juiced
  • 1 clove garlic, finely chopped
  • 400g tinned tuna steak in spring water, drained and flaked
  • 160g cherry tomatoes, washed and quartered
  • 90g black olives, halved
  • 70g wild rocket


  1. 1

    Cook the pasta according to the instructions on the packet. Add the asparagus for the last 2-3 minutes. Drain.

  2. 2

    Meanwhile, put the eggs in another small pan of water and boil for 7 minutes. Drain, then run under cold water to cool, peel and halve. Whisk together the oil, sun-dried tomato paste, lemon juice and garlic. 

  3. 3

    Gently mix together the drained pasta and asparagus with the drained and flaked tuna, cherry tomatoes, olives, eggs and rocket. Drizzle with the dressing to serve.

Nutritional Details

Each serving provides
  • Energy 2257kj 539kcal 27%
  • Fat 22.8g 33%
  • Saturates 4.0g 20%
  • Sugars 4.0g 4%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 724kj/173kcal

Each serving provides

35.7g carbohydrate 3.5g fibre 46.2g protein

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