Solo: Tuna Carpaccio Penne

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Solo: Tuna Carpaccio Penne

Penne with a tomato & caper salsa, topped with tuna carpaccio & drizzled with balsamic glaze.

Ingredients to serve 1

  • ¼ x lemon – zest & juice
  • 75g x penne
  • 50g x cherry tomatoes – cut into quarters
  • ⅛ x red onion – peel & chop finely
  • 5g x parsley – chop leaves finely
  • ¼ x chilli (optional) – deseed & chop finely
  • ½ tbsp x capers – chop roughly
  • ½ clove x garlic – peel, grate finely & chop
  • 20g x rocket
  • 40g x tuna – tear into strips
  • 1 tbsp x balsamic glaze
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel to create zest, then cut in half and juice.

Step 3

Penne: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the penne and cook for 10 minutes. You want it al dente, which is slightly chewy and translucent. Drain and drizzle with a little olive oil to keep it from sticking together.

Step 4

Tomato salsa: Mix together the cherry tomatoes, red onion, parsley, zest and juice from HALF the lemon, chilli (as much or as little as you like), capers and garlic. Mix in the olive oil (½ tbsp) and season with salt and pepper.

Step 5

Salsa penne: Toss the penne with the salsa, then add the rocket and mix through.

Step 6

Serve by drizzling the REST of the lemon juice over the tuna with a good crack of black pepper. Top the salsa penne with the tuna and drizzle over the balsamic glaze.