Get a headstart on the week with this delicious make-ahead tuna pasta.
- Heat a greased barbecue plate or chargrill on medium-high heat. Cook eggplant, turning, for 5 minutes or until charred and tender. When cool enough to handle, cut into thin strips. Finely grate rind from lemon. Segment lemon, discarding membrane.
- Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
- Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Add tomato and tuna. Cook for 5 minutes or until tomatoes start to soften. Add eggplant and pasta. Toss gently for 2 minutes or until combined and heated through. Add lemon rind, lemon segments and parsley. Serve pasta immediately.
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