Healthy Tuna Linguine Recipe

If it’s your turn to cook dinner tonight, try this delicious tuna linguine recipe. Packed with delicious tomato, cheese, and of course, an easy to prepare serving of protein for your day.

RELATED: Tuna and Couscous Salad Recipe

Serves 2


2 cups linguine

1 cup cherry tomatoes (chopped)

1 tbspolive oil

1 tin canned tuna (drained)

Salt and pepper to taste


  1. Preheat the oven to 200ºC (400ºF) and line a tray with baking paper.
  2. Slice the cherry tomatoes in half, lay them on the tray, then drizzle with olive oil. Cook until golden brown with a crusty layer on top.
  3. Cook the pasta in boiling water, then drain and set aside.
  4. Crumble the tuna over each serving of linguine, then top off with cherry tomatoes, black cracked pepper, chilli flakes and finely chopped parsley.

Image via Olive Magazine

Tuna And Couscous Salad Recipe

Rather than relying on takeaway as your number one option for lunch, why not prepare a delicious tuna and couscous salad the night before?

RELATED: Healthy Nicoise Tuna Salad Recipe

This recipe is packed with protein, flavour, and will keep your stomach full for hours to come. Add some of your favourite seasonal vegetables into the mix for a delicious meal, which is also perfect for dinner.

Serves 2


150g couscous

1/2 can sweet corn (drained)

1 tin tuna

1 red pepper (diced)

1 tsp honey

1 tbsp olive oil

Juice from 1/2 lime


  1. Add the couscous into a pan of boiling water, and leave for 5 minutes. Drain out the excess water and transfer the couscous into a bowl.
  2. Add the red pepper, sweet corn and tuna into the mixture.
  3. Whisk the honey, lime and olive oil then pour it over the entire dish.

Image via Taste

Stuffed Roasted Mushroom And Tuna Pizza

Michelle Bridges loves sustainable tuna for a healthy meal, and these ‘pizzas’, topped with a delicious almond and parsley crust, make an ideal lunch or light dinner.

Serves: 2


2 large flat mushrooms, stalks removed

2 spring onions, sliced

2 cloves garlic, finely chopped

2 x 95g tins SAFCOL Responsibly Fished Tuna in Springwater

100g bocconcini or buffalo mozzarella

2 tbsp parsley chopped

4 heaped tbsp almond meal

Rocket leaves

1 lemon

Good quality olive oil


1. Preheat the oven to 200°C. Lay the mushrooms on a large baking tray and sprinkle with the spring onion and garlic.

2. Spoon over the tuna. Slice the bocconcini and lay over the tuna.

3. Combine parsley and almond meal in a bowl and liberally sprinkle over. Drizzle with a little olive oil and bake for about 15 minutes or until golden and the mushrooms are cooked through.

4. Place the roasted mushrooms onto serving plates, over rocket leaves. Drizzle with a little lemon juice and olive oil. Enjoy.

What’s your favourite healthy lunch?

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