Farfalle Tonno


  • Farfalle pasta
  • 4 or 5 spring onions
  • 1 lemon
  • Fresh or dry basil
  • Black olives
  • Roasted pimientos
  • 2 cans of tuna
  • Olive oil
  • Pepper
  • Salt


  • Chop 4 or 5 spring onions
  • Peel 1 lemon and slice finely the lemon zest
  • Squeeze all the lemon juice out into a cup and remove the seeds
  • Chop finely 10-15 large basil leaves
  • Chop 20 black olives
  • Open 2 cans of tuna with the lid still attached (keeps the tuna from falling out) and pour out all the water
  • Break the tuna into small pieces using a wooden spoon or knife
  • For extra color chop very finely 1 or 2 chopped roasted pimientos (optional, highly recommended)
  • In a cooking pan pour about 1/4 a cup of olive oil and warm it lightly
  • Sauté the spring onions in the olive oil for about 2 minutes
  • Once finished do not turn the heat back on
  • Add in the lemon zest, basil, olives, tuna, lemon juice, salt and pepper
  • Mix the sauce well
  • Heat the sauce only to warm lightly just before you add in the pasta
  • Boil the Farfalle pasta and save a little bit of the boiling water in a cup
  • Toss the pasta in with the sauce
  • Add in the small amount of boiling water (helps by not having to add so much olive oil)
  • Mix the pasta well before serving

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