• Margaret Pahos

Tuna and Vegetable Fettuccini



This Tuna and Vegetable Fettuccini recipe will become one of the most popular dishes at home. Combining pasta, tuna, zesty lemon and flavourful vegetables, it is easy to prepare and delicious. Don’t be surprised if you cook it two nights in a row!



I'm sure many of you can relate when I say, the kitchen in our home is the heart of the house and it is where we share many important moments. We cook, we laugh, we fight, we organise our weekend and we do homework on that kitchen bench. It is also a place where my husband and I spend nights budgeting and organising our bills. What has this got to do with a Tuna and Vegetable Pasta Recipe? Well, I was really excited to partner with #SanRemoPasta who asked me to come up with a dinner meal for 4 people that cost less than $10. It’s called #budgetbusting because often feeding a family of 4 can be quite expensive especially when eating out! You all know I’m not a huge fan of unhealthy, processed take away food that actually costs more than you realise you are getting. Most take away food is not only unhealthy but the quality is low and it is often high in chemical additives and sugar. It is for this reason I loved the idea of cooking a fuss free, healthy, time saving and affordable recipe!


Last time we cooked with San Remo’s Gnocchi (which was also affordable) but today we are cooking with their pasta and I had so many options to choose from. Not only does San Remo have a broad range of wheat pasta but also a large range of Gluten Free pasta of which I couldn’t resist showing my favourite, their FETTUCCINI ! Best gluten free fettuccini you will try (and I’m not just saying that, my daughter agrees).



Now this recipe uses ingredients you will most likely have at home. No need to run to the shop on a Friday night. You will need from the pantry the pasta, extra virgin olive oil, tuna, lemon, garlic, salt and pepper. Then from the freezer you will need either some frozen peas or what I love to use is the Australian Vegetable Harvest (by Birds Eye). I know fresh vegetables are the best but these have been frozen from fresh with no added chemicals so it is like fresh. If you look at the ingredients it is peas, corn, capsicum. That’s it. It is cheap, a time saver and something you will always go back too.


And now to put it all together. From beginning to end it takes no more than 20 minutes. Boil the pasta and just before it is ready, begin cooking the vegetables and once they begin to brown a little, add the tuna and garlic. Drain the pasta and add it to the pan of tuna and toss to combine. Garnish with lemon zest and juice from the same lemon and serve hot. That’s it! A wholesome meal with all your food groups that is affordable, easy, quick and filling (cause that is very important!) Enjoy x




Serves 4


Cooking Time: 15-20 minutes


350g San Remo Gluten Free Fettuccini

425g tuna in brine, drained

250g peas, corn and capsicum frozen vegetables

(Australian Harvest Blend)

2 garlic cloves, minced or chopped

2 tbs extra virgin olive oil

1 lemon, zest and juice

Salt and Pepper

Parsley (optional to garnish)



1. Cook Fettuccini according to packet instructions. Once cooked, drain but reserve ½ cup of the water for later.

2. In a wide base pot add the EVOO and frozen vegetables. Over high heat cook until begins to brown then reduce heat and add the garlic. Sauté for a minute.

3. Add the tuna, season with salt and pepper and mix to combine well.

4. Once heated, add the pasta along with the reserved pasta water and toss to combine. Take off heat.

5. Before serving add the zest of one lemon and juice of the same lemon over the pasta.


Optional to garnish with finely chopped parsley. Serve immediately.


Breakdown of Cost:

San Remo Gluten Free Pasta 350g $4.00

Tuna in Brine (Coles brand) 425g $2.60

Birds Eye Australian Harvest Blend 250g $1.30

Garlic cloves $0.50

Lemon $0.50

Total $8.90


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