Pasta with Tuna and Vegetables

1. 1 Canned tunapack 170 g ≈ $1.80 85 g
2. 2 Pastapack 450 g ≈ $1.36 90 g
3. 3 Canned sweet cornpack 340 g ≈ $1.00 60 g
4. 4 Cucumbers≈ $3.67 per kg 80 g
5. 5 Onions≈ $1.60 per kg 20 g
6. 6 Olive oil 10 ml
7. 7 Lemon≈ $4.65 per kg 10 g
8. 8 Salt 1 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prep: Rinse and dice the onion⁵ and cucumber⁴. Bring a large pot of water (at least 2 liters) to a boil over high heat and salt it. Keep the heat high. Measure out 1 cup of lemon⁷ juice for the dressing and set aside lemon wedges for serving.

2. Cook the pasta² in the boiling salted water over high heat until al dente, about 8–9 minutes. Drain, then toss with a little oil to keep it from sticking.

3. Drain the tuna from its can and discard the liquid. Drain the corn from its can. Chop the cucumber⁴ into 1 cm cubes.

4. Heat a medium skillet (about 24–26 cm in diameter) over medium heat. Add 1–2 tablespoons of olive oil and let it warm slightly.

5. Add the onion⁵ to the skillet and sauté for 2–3 minutes until soft and just golden. Stir occasionally.

6. Add the tuna and corn to the skillet, cooking for 2–3 minutes while stirring gently to heat through and blend flavors. Season with salt and pepper to taste.

7. Toss in the cucumber⁴ and cook for 1 more minute to keep it crisp. Remove the skillet from the heat.

8. Combine the pasta² with the skillet contents in a bowl or on a serving platter. Drizzle with the lemon⁷ juice and olive oil dressing, then toss to coat.

9. Taste for seasoning—adjust salt or lemon⁷ juice as needed. Serve warm or chilled, garnished with a lemon wedge if desired.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.