Cooking Time: 15 Minutes
Serving Size: 2-3 Servings
1 tbsp extra virgin olive oil
1 large red onion (or 2 smaller ones)
4 leaves of savoy cabbage
2 small 60g tins of tuna (or 1 larger tin)
A large handful of pitted kalamata olives (chopped)
150g dried red lentil pasta
1 tbsp sun-dried tomato paste
A handful of fresh basil leaves
Salt & Pepper to taste
Start by boiling the pasta according to packet instructions (normally about 6-8 minutes.
While the pasta cooks, heat the olive oil in a saucepan, then add in the chopped red onion.
After a few minutes, add in the chopped savoy cabbage and cook on a medium heat for a further few minutes.
Chop up the olives and basil and add to the saucepan.
Then add in the tinned tuna and sun-dried tomato paste.
Drain the pasta, then add to the saucepan and mix until all ingredients are combined.
Season with salt and pepper, and top with some fresh basil.