Meals and Courses

  • 8 dried lasagne sheets
  • 1 tablespoon olive oil
  • 1 bunch of spring onions, sliced
  • 2 courgettes, diced
  • 500 g (1 lb) cherry tomatoes, quartered
  • 2 x 200 g (7 oz) cans tuna in water, drained
  • 65 g (2½ oz) wild rocket
  • 4 teaspoons ready-made green pesto
  • black pepper
  • basil leaves, to garnish

Cook the pasta sheets, in batches, in a large saucepan of salted boiling water according to the packet instructions until just al dente. Drain and return to the pan to keep warm.

Meanwhile, heat the oil in a frying pan over a medium heat, add the spring onions and courgettes and cook, stirring, for 3 minutes. Remove from the heat, add the tomatoes, tuna and rocket and gently toss together.

Place a little of the tuna mixture on 4 serving plates and top with a pasta sheet. Spoon over the remaining tuna mixture, then top with the remaining pasta sheets. Season with plenty of pepper and top with a spoonful of pesto and some basil leaves before serving.

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