Outback Vegetable Tuna Pasta

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 6

Outback Vegetable Tuna Pasta


  • 1 x 500g packet penne pasta
  • 1 tablespoon crushed garlic cloves
  • 2 diced onions
  • 1 diced green capsicum
  • 3 peeled and diced carrots
  • 2 sliced medium zucchinis
  • 2 diced celery sticks
  • 1 teaspoon dried mixed herbs
  • 2 tablespoons tomato paste
  • 2 can (400g) whole peeled tomatoes (reduced salt)
  • 1 can (425g) tuna in spring water
  • 1 cup frozen corn
  • canola or olive oil to grease baking dish
  • 1½ cups grated reduced-fat cheese for sprinkle


  1. Preheat oven to 180°C.
  2. Cook pasta according to packet instructions.
  3. In a large non-stick fry pan stir-fry garlic, onion, capsicum, carrot, zucchini and celery on a medium heat until vegetables are cooked but still firm.
  4. Add mixed herbs, tomato paste and tomatoes and cook on a low heat for 2 minutes.
  5. Add drained tuna, corn and cooked drained pasta and mix through.
  6. Pour mixture into a lightly greased baking dish and sprinkle with grated cheese.
  7. Bake in the oven until cheese is golden brown and melted.
  8. Serve with a green salad.

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