Ingredients
150 g Boiled linguine
200 g Tin tuna (drained)/ tuna spread
100 g Ricotta cheese
Juice of one lemon (+lemon zest)
67 Cherry tomatoes
50 g Sliced black olives
1 tbsp Olive oil
¼ cup Dill (chopped)
Kosher salt and pepper
Cooking Directions
1
Boil linguine pasta and set aside.
2
Except for the linguine, add all the above ingredients to a bowl, stir until well combined. Season with salt and pepper.
3
Toss the pasta together with the above tuna mixture until well coated. Drizzle olive oil and garnish with chopped dill. Serve cold.
Ingredients
150 g Boiled linguine
200 g Tin tuna (drained)/ tuna spread
100 g Ricotta cheese
Juice of one lemon (+lemon zest)
67 Cherry tomatoes
50 g Sliced black olives
1 tbsp Olive oil
¼ cup Dill (chopped)
Kosher salt and pepper
Directions
1
Boil linguine pasta and set aside.
2
Except for the linguine, add all the above ingredients to a bowl, stir until well combined. Season with salt and pepper.
3
Toss the pasta together with the above tuna mixture until well coated. Drizzle olive oil and garnish with chopped dill. Serve cold.
