Try something different with tuna pasta by adding basil pesto and capers to the mix.


  • 400g fusilli pasta
  • 2 tablespoons olive oil
  • 2 small red onions, thinly sliced
  • 1/3 cup baby capers, drained
  • 2 x 250g punnets cherry tomatoes, halved
  • 2 garlic cloves, crushed
  • 1/2 cup basil pesto
  • 425g can tuna in oil, drained, broken into large chunks


  1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender.
  2. Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add onion, capers, tomatoes and garlic. Cook, stirring often, for 6 to 7 minutes or until onion and tomatoes are soft.
  3. Drain pasta, reserving 2 tablespoons of cooking water. Return pasta and cooking water to pan. Add tomato mixture, pesto and tuna. Season with salt and pepper. Stir over low heat until well combined. Serve.