Pasta with Tuna, Capers and Peas

Use a whole tomato instead of store-bought sauce to avoid hidden sugars and lighten up pasta night. 

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6 oz can of tuna
2 tbsp capers, rinsed
1 lemon, juiced and zested
1 medium tomato, diced
3 tbsp extra virgin olive oil
10 oz bag frozen peas, defrosted
1 pinch sea salt and pepper
4 cups cooked pasta
1 cup parsley, chopped


In a large bowl, break up the larger pieces of tuna and gently mix with capers, lemon juice and zest, olive oil, peas, salt and pepper, and cooked pasta.

Top with the parsley and serve. Makes 4 servings.