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.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set