Sandra Djohan


Pesto Tuna

150g fusilli pasta

2 tablespoon cans chunk light tuna, in a vegetable broth and oil (do not drain)

1/2 cup finely chopped sun-dried tomatoes

1 ½ tablespoon pesto

1 tablespoon chicken stock

1 tablespoon onion

1 tablespoon garlic

salt and pepper


1. Cook pasta in a large pot of boiling water, until al dente, 7 to 8 min.

2. Drain pasta and return to pot. Stir in tuna with broth and oil, sun-dried tomatoes and pesto until combined. Serve immediately.

3. This quick meal sacrifices only minutes but not taste. It takes only four ingredients-tuna, pesto, sun dried tomatoes and fusilli-and voila! A fuss-free meal ready to serve in minutes.

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