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Tuna Pasta / Nice And Quick

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Le Catt
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2004/02/24 11:29:27 (permalink)
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Tuna Pasta / Nice And Quick

I use tin of tuna, 50 to 100g wholewheat pasta, tin of chopped tomatoes, garlic granules, mixed herbs, 50g sweetcorn.

Cook pasta as normal, mix other ingredients into a plastic tub, when the pasta is cooked mix altogether and microwave for 4-5 minutes.

high protein, moderate carb and low fat meal which takes me about 10 minutes to make!
#1

9 Replies Related Threads

    tyrob
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    RE: Tuna Pasta / Nice And Quick 2004/02/25 23:17:22 (permalink)
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    took this to work today,loved it, only left out garlic hate the stuff
    #2
    BUSH_SS
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    RE: Tuna Pasta / Nice And Quick 2004/02/29 21:32:20 (permalink)
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    good post!
    #3
    DaveH
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    RE: Tuna Pasta / Nice And Quick 2004/03/11 11:35:42 (permalink)
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    Tried this this week.

    Excellent stuff.

    I may try and and do it next week but use a chicken breast instead of Tuna for a bit of variety...
    #4
    penfold
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    RE: Tuna Pasta / Nice And Quick 2004/03/12 18:35:46 (permalink)
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    I though everyone had this stuff!! I live off it,

    I use 1 can tuna, pasta, spring onions, sweetcorn, cucumber and mayo

    I take it into work in a tupperware box and have it for lunch usually
    #5
    pete66
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    RE: Tuna Pasta / Nice And Quick 2004/03/12 22:03:50 (permalink)
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    cant bring myself to eat cold pasta or rice somehow
    #6
    penfold
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    RE: Tuna Pasta / Nice And Quick 2004/03/13 01:52:18 (permalink)
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    I reckon tuna pasta tastes nicer cold!! lol
    #7
    Yib
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    RE: Tuna Pasta / Nice And Quick 2004/03/13 01:58:54 (permalink)
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    tuna yes pasta no....only white pasta is good cold when its made with an acceptable sauce from home...but its always better hot of course...it depends on the mood
    #8
    andyw
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    RE: Tuna Pasta / Nice And Quick 2004/03/14 16:23:16 (permalink)
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    i eat this stuff every day tastes great and its done in no time
    #9
    Dan Nukem
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    RE: Tuna Pasta / Nice And Quick 2004/03/14 19:57:20 (permalink)
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    nice, I'll give it a lash. thanks.
    #10
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