A hearty, healthy and filling lunch or dinner, without being stodgy.


  • 150 g kelkin gluten free penne pasta
  • 1 tin of tuna in brine
  • 4-5 anchovies
  • 1 hard-boiled egg (cut into 4)
  • a handful of steamed green beans
  • 1 green pepper sliced
  • 30 g black olives


  • Cook the gluten free pasta and then add a little drizzle of olive oil.
  • While the pasta is cooking prepare your vegetables.
  • Drain the tuna and olive.
  • Once the pasta has cooled mix in the tuna, green pepper, green beans and black olives.
  • Then divide the mixture between two bowls.
  • Place the anchovies and egg on top of the pasta salads and serve with salad dressing.

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