July 22, 2016


Pasta shells - 225 g
Butter (or) Margarine - 50 g
Onion - 1 (chopped)
Can tuna fish - 200 g
lemon rind - 1 tsp (grated)
Parsley - 2 tbsp (chopped)
Can sweetcorn kernels  - 200 g (drained)
Hard-boiled egg - 1 (quartered)


  • Cook the pasta in boiling salted water until just tender.
  • Meanwhile melt the butter or margarine in a frying pan. Add the onion and fry until softened. Drain the oil from the can of tuna into the pan, then stir in the lemon rind and parsley.
  • Flake the tuna and add to the pan with the corn and salt and pepper to taste. 
  • Heat through gently. Drain the pasta and add to the tuna mixture. Fold together well. 
  • Serve hot, garnished with the egg.

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