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


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

Recipe courtesy of Kelkin.