Buckwheat Pasta with Tuna & Capers

Buckwheat Pasta with Tuna & Capers

This tuna pasta recipe is the real deal. It tastes amazingly authentic, is nutritionally balanced and is just so easy to pull together. Ingredients to table in 15 minutes and delightful served with a side tenderstem broccoli. Steam the broccoli in a centimeter of water to maintain the nutrients. YUM!

Buckwheat Pasta with Tuna & Capers. GF.

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Serves: 2 Prep Time: Cooking Time:


  • Olive Oil
  • 1 Tbsp Capers
  • 2 Cloves of garlic crushed
  • 8 Anchovy fillets
  • 1/4 Tsp Chilli flakes
  • 1 Tin of sustainable tuna
  • A handful of kalamata olives
  • Good handful chopped fresh spinach
  • Chopped fresh parsley
  • Juice of half a lemon
  • A good dose of cracked black pepper
  • Grated Parmesan
  • 150g Buckwheat/Wholewheat or vegetable pasta


Get all your prepped ingredients lined up. Add a good slug of olive oil to a large heavy based frying pan. At the same time pop your pasta on to boil (I normally add a slug of oil to the water, a splash of lemon juice and a little salt).

Add the capers and crushed garlic to the warmed oil in the frying pan and allow to cook a little before adding the anchovies. Stir the anchovies around until they dissolve into the oil and capers, this takes about 5 minutes. Once they have dissolved add the drained tin of tuna and mix in.

Once your pasta has cooked to Al Dente (around 10 minutes), drain off the water and add the pasta to the frying pan, mixing in well. Then add the chilli flakes, olives, spinach and some grated Parmesan to the pan, stir in and heat through. Finally, add in the parsley, lemon juice and a good few rounds of cracked black pepper, stir in well. Serve up with some steamed broccoli and dress with a little more Parmesan. It’s heavenly!

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