Slimming World’s tuna penne niçoise Recipe

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  • Slimming World

serves:

4

Skill:

easy

Total Time:

00:25

Prep:

00:15

Cooking:

00:10

Slimming World gives the classic tuna niçoise recipe an update with penne pasta and a delicious and low-fat dressing

Ingredients

  • 200g dried penne
  • 200g green beans, trimmed and halved
  • 2 x 185g cans tuna chunks in spring water, drained
  • 2 little gem lettuce, leaves separated and roughly torn into bite-sized pieces
  • 1 yellow pepper, deseeded and cut into small pieces
  • 200g midi or large cherry tomatoes, halved or quartered
  • 8 pitted black olives
  • 1 red onion, peeled and thinly sliced
  • 4 eggs, boiled to your liking, halved or quartered (optional)
  • For the dressing:
  • 6 tbsp fat free vinaigrette
  • Juice of 1 lemon
  • 1 level tsp wholegrain mustard
  • Salt and freshly ground black pepper

Method

  • Cook the pasta according to the packet instructions, adding the green beans to the pan for the last 3 minutes of cooking time.

  • Place the tuna, lettuce, yellow pepper, tomatoes, olives and red onion in a wide bowl.

  • Make the dressing by whisking all the ingredients together and season well.

  • Drain the pasta and the beans and add to the tuna mixture. Pour over the dressing and toss gently to mix well. Garnish each serving with a boiled egg, if using, and serve immediately.

More Recipe Ideas

Top Tip

You can use almost any pasta shapes in this dish, shell-shaped ones (conchiglie) are good as the tuna and vegetable chunks can nestle inside!