Cook the gluten-free pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of gluten-free pasta), following the package directions (taste about 2 minutes early), until al dente.
⚙ Cooking in salted waterStovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
2
Drain.
Colander
To assemble
3
Heat the olive oil in a large pan and fry the garlic 1 minute, until the garlic is lightly golden.
⚙ Pan-fryingStoveFrying pan
4
Add the cherry tomatoes and cook 3 minutes, until they soften and release their juices.
Stove
5
Add the olives and capers and cook 1 minute.
Stove
6
Crumble the tuna into the pan.
7
Add the drained gluten-free pasta and the lemon juice and parsley, season with salt and black pepper and toss well.
8
Serve immediately.
550calories
24 gprotein
75 gcarbs
15 gfat
● protein 18%● carbs 57%● fat 25%
Per serving (235 g), of 4 servings
For the Cooked pasta · To assemble ·
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⚖ About the ingredients
Pasta: measured in pieces: one ≈ 20 g · 371 kcal per 100 g · More about Pasta →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Cherry tomatoes: measured in cup in this recipe: 1 cup = 149 g · 18 kcal per 100 g · More about Cherry tomatoes →
Black olives: measured in cup in this recipe: 1 cup = 240 g · 105 kcal per 100 g · More about Black olives →
Capers: measured in tbsp in this recipe: 1 tbsp = 8.6 g · 23 kcal per 100 g · More about Capers →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Parsley: measured in tbsp in this recipe: 1 tbsp = 3.8 g · 36 kcal per 100 g · More about Parsley →
🔧 Tools needed (4) · 🍳 2 cooking vessels
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
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