Fusilli with tuna


15 min


4 people




  • 350 g Ojao gluten free fusilli
  • 1 Canned tuna
  • 50 g Dried tomatoes
  • 100 g Black olives
  • 1/4 cup Lemon juice
  • 4 tablespoons Olive oil
  • 50g Parsley
  • Pinch of Salt and pepper


  • Add the pasta in boiling salted water (1l of water and 10g of salt per 100g of pasta), cook for 7-8 minutes.
  • Slice the dried tomatoes. Pit the olives, chop them coarsely and put everything in a bowl.
  • Add olive oil and lemon juice.
  • Drain and crumble the tuna, then add to the preparation in the bowl.
  • Add a little pasta cooking water to dilute the mixture.
  • Check the seasoning. Add salt and pepper if necessary.
  • Add the drained fusilli to the bowl with the rest of the ingredients.
  • Mix well and serve immediately.
  • Sprinkle each plate with fresh cut parsely.