The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tuna Steak with Tomato, Caper & Pesto Penne
A pasta dish that’s dressed to impress. You’ll pan-fry a chunky tuna steak – sustainably sourced, as always – then serve over tomato-rich penne with capers, aged balsamic and burnt lemon.
Ready in 20
High protein
Low sat fat
Serving size
Ingredients
- 2 tbsp basil pesto (Sunflower Oil, Basil Paste (Basil, Sunflower Oil, Salt, Antioxidant : Ascorbic Acid), Frozen Broccoli Crumbs, Frozen Broad Beans, Frozen Kale, Garlic Puree, Salt, Acidity Regulator: Citric Acid)
- 75g baby plum tomatoes
- 1 garlic clove
- 1 tbsp aged balsamic vinegar (use half) (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 20g sundried tomatoes (Sun dried tomatoes, Sunflower oil, Wine vinegar, Salt, Capers, Garlic, Oregano, Chilli pepper, Parsley, Antioxidant: Ascorbic acid, Acidity regulator: citric acid)
- 1 unwaxed lemon (use half)
- 1 spring onion
- 60g brown rice penne (Eggs)
- 2 wild-caught albacore tuna steak (use half) (Fish)
- 10g capers (Water, Salt, Vinegar)
Nutritional Information
Calories: 675
Protein: 43g
Carbs: 64g
Fat: 27g
Ingredients
- 200g seasonal mixed tomatoes
- 40g sundried tomatoes (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 1 x 220g wild-caught yellow fin tuna chunks (Fish)
- 1 unwaxed lemon
- 4 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 2 garlic clove
- 2 spring onion
- 20g capers (Water, Salt, Vinegar)
- 120g brown rice penne (Eggs)
Nutritional Information
Calories: 660
Protein: 43g
Carbs: 64g
Fat: 26g
Tuna Steak with Tomato, Caper & Pesto Penne
A pasta dish that’s dressed to impress. You’ll pan-fry a chunky tuna steak – sustainably sourced, as always – then serve over tomato-rich penne with capers, aged balsamic and burnt lemon.
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Cooking Instructions
- Boil a kettle. Heat a small saucepan filled with salted boiling water on a high heat. Add the penne and boil for 7-8 mins, until cooked, then drain.
- Thinly slice the garlic and spring onions. Halve the sundried tomatoes and plum tomatoes. Halve the lemon.
- Heat a large frying pan with 1 tsp oil on a medium-high heat. Season the tuna with sea salt and black pepper, then place in the pan. Cook for 3-4 mins on each side, until golden and cooked through. While the tuna is cooking, drizzle the lemon halves with 1 tsp oil, then place in the same pan, flesh-side down. Cook for 2-3 mins to char the flesh, then set aside.
- Return the drained pasta to the saucepan. Stir 1 tsp oil, the pesto, garlic, spring onions, sundried tomatoes and plum tomatoes through the pasta. Season with a pinch of sea salt and black pepper. Return to a medium heat and gently cook for a further 3-4 mins.
- Serve the pasta topped with the tuna. Garnish with the capers, vinegar and burnt lemon. Squeeze over the juice from the lemon (to taste).
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