Tuna and eggplant linguine

Total Time 35 minutes
Course dinner, Main Course
Servings 4


  • 200 g wholemeal linguine or spaghetti
  • 1 tablespoon Drizzle extra virgin olive oil plus extra to drizzle
  • 1 red onion finely chopped
  • 1 eggplant cut into 2cm pieces
  • ½ bunch of fresh parsley finely chopped, including stems
  • 2 cloves garlic clove crushed
  • 1 400g tin of cherry tomatoes
  • 425 g Tin of tuna in spring water drained
  • cup kalamata olives roughly chopped
  • 1 lemon zest and juice
  • 75 g rocket leaves


  • Bring a large saucepan of water to the boil. Cook pasta according to packet instructions until al dente. Drain and reserve 1 cup pasta water.
  • Meanwhile, heat the oil in a large, deep frying pan over medium-high heat. Cook onion, stirring, for 2 minutes or until starting to soften, then add eggplant, parsley and garlic. Cook, stirring, for 5 minutes, then add ¹⁄³ cup water and cook for a further 5 minutes, or until eggplant is just tender. Add tomatoes and reserved pasta water and bring to a simmer. Add tuna and olives and reduce the heat to medium. Cook for 3 minutes, or until heated through. Stir in lemon zest and juice to combine. Season with freshly ground black pepper.
  • Serve with rocket leaves and drizzled with remaining oil.


Calories: 428kcalCarbohydrates: 40gProtein: 30gFat: 13gSodium: 524mgFiber: 12gCalcium: 165mg
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