Tuna pasta will taste delicious when you swap mayonnaise for alternative recipe

A nutritionist has shared a simple and delicious pasta recipe that uses up forgotten-about tins of tuna, swapping out the often used mayonnaise. Emily English, known as Em The Nutritionist on social media, has been sharing a plethora of easy-to-do recipes at home that taste fantastic and nourish the body.

In an Instagram post from April, Emily shared her recipe for the "ultimate" tuna pasta dish - with no mayonnaise in sight. She wrote: "A tin of tuna is always the protein I have lurking in the back of my cupboards, and this is my favourite healthy pasta dish to make with it. Packed with flavour, so simple, and it just hits every time."

Instead of a cream-based sauce, Emily dolled the dish up with plenty of veggies, a tomato and balsamic vinegar sauce, plus a herby feta topping for an added burst of herby, zesty flavour. The recipe serves two people, equating to 580 calories and 29 grams of protein per serving.

Emily said: "I think about this pasta regularly, it's one of my favourites, a classic go-to, and just so good."

Foodies appeared to agree, with many praising Emily's dish in the comments. John wrote: "YUMMMMMM and 10/10 for not splashing that white top."

Another said: "Looks incredible. My boy would love this - tuna pasta is one of his favourite combos. Saved."

Lisa Kondi suggested, "Yum!!! I bet you could swap the tuna for prawns and it would be so good too," while Heather said, "That was delicious!!! An absolute winner and I had leftovers cold for work the next day! Winner!"

So if you need to use up any leftover tuna tins that are stewing in your cupboards, this is how you can recreate Emily's recipe at home.

Ingredients

• 1 tin tuna in spring water (approx. 120g drained)
• 1 red onion, finely diced
• 2 cloves garlic, minced
• Pinch chilli flakes
• 1 red pepper, diced
• 200g sweet cherry tomatoes, halved
• 1 tbsp capers
• Handful kalamata olives, halved
• 1 tbsp tomato purée
• 300g passata
• 150g pasta (dry weight)
• 1 tsp balsamic vinegar
• Fresh basil, to finish

For the herby feta

• 50g feta
• Handful fresh basil
• Handful fresh parsley
• 1 lemon, zested
• Juice of ¼ lemon

Method

Heat a good drizzle of olive oil in a large sauté pan. Add the onion with a pinch of salt and cook over medium heat for five to seven minutes until soft and sweet.

Stir in the garlic and chilli flakes and cook for another minute until fragrant. Add the red pepper, cherry tomatoes, capers, and olives. Cook for five minutes until the tomatoes start to break down and everything is glossy and softened.

Stir in the tomato purée and cook it out for one minute to deepen the flavour. Pour in the passata, then add the drained tuna and balsamic vinegar. Season well and let the sauce simmer gently for ten to 15 minutes until rich and thickened. Tear in fresh basil just before serving.

Meanwhile, cook the pasta in well-salted boiling water until al dente. Reserve a small cup of the cooking water before draining.

Roughly chop the feta with the basil, parsley, lemon zest, and juice until crumbly and herby.

Toss the drained pasta into the sauce, loosening with a splash of reserved pasta water if needed. Divide between bowls and top generously with the herby feta.