Waitrose and Partners
Tuna, herb & penne pasta

Tuna, herb & penne pasta

Go full-power with fresh herbs and coriander to transform simple tuna pasta into a midweek-something-special. Any leftovers would be ideal for lunch served cold as a dressed pasta salad.

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4.5 out of 5 stars(8) Rate this recipe
Low in saturated fat1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 250g Essential Penne
  • 1 tbsp coriander seeds
  • 100ml essential Low Fat Vinaigrette
  • 400g Essential Cherry Tomatoes, quartered
  • 1 small Essential Red Onion, finely chopped
  • 3 clove/s garlic, crushed
  • 25g pack curly leaf parsley, finely chopped
  • ¼ x 20g pack thyme, leaves only, finely chopped
  • 2 x 160g cans Essential Tuna Chunks In Sunflower Oil


  1. Cook the pasta in a pan of boiling, lightly salted water for 12 minutes, or until tender. Heat the coriander in a small saucepan for 1-2 minutes, or until lightly toasted. Grind, using a pestle and mortar or a small bowl and the end of a rolling pin.

  2. Put the vinaigrette in a bowl and stir in the tomatoes, onion, garlic, parsley, thyme and crushed coriander seeds. Season with plenty of black pepper. Drain the tuna in a sieve resting over a separate bowl to catch the oil.

  3. Drain the pasta and return to the pan with the tuna, tomato mixture and 2 tbsp of the drained oil. Stir well over a medium heat for 2-3 minutes, until the tomatoes are warmed through and softened but not completely collapsed. Serve in shallow bowls.

Cook’s tip

For a richer sauce, stir in 4 tbsp Essential Double Cream with the tomatoes.


Typical values per serving when made using specific products in recipe


1,583kJ/ 375kcals



Saturated Fat












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