Tuna, Courgette and Chilli Pasta

with a crispy toasted breadcrumb topping
icon 30 min
two bowls of Tuna courgette and chilli pasta with a slice of lemon © foodspring
A high-protein tuna courgette and chilli pasta. Made with a quick, grated courgette and chilli sauce which is super easy to whip up and perfect for warmer weather dining. Topped with crispy toasted breadcrumbs for a nice crunch.


2 Persons

  • 200 g
    Protein Pasta
  • 2.5 tbsp
    olive oil
  • 3 tbsp
    dry breadcrumbs


  • 1 medium
    courgette, coarsely grated
  • 0.5
    lemon, zest finely grated, juiced
  • 0.5 tsp
    chilli flakes

black pepper, freshly ground

  • 1 (160g) tin
    tuna, packed in water, drained


  • 1

    Cook the protein pasta in a large pot of salted, boiling water until al dente (around 6 minutes). Drain and set aside.

  • 2

    To a large frying pan, heat 1/2 tbsp of oil over a high heat. Once hot, add the breadcrumbs and a pinch of salt, stirring to coat. Stir over a high heat until golden and crispy then remove to a bowl and set aside.

  • 3

    Heat the remaining oil in the same frying pan over a medium heat. Add the grated courgette and cook, stirring often, until softened – around 5 minutes. Stir in the lemon juice and zest, the chilli flakes and a pinch of salt and black pepper. Cook for 1 minute more then stir in the drained tuna, breaking it up into smaller pieces.

  • 4

    Add the cooked pasta to the frying pan and stir to coat. Remove from the heat and divide between two bowls. Top with the toasted breadcrumbs and serve.

  • 1
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Recipe Overview

Total time
30 min

Nutritional value, per portion

531 kcal