The finished recipe. Tuna Puttanesca with Lentil PastaIngredients 1 to 6. 100 g Tuna in spring water, drained (Drained weight. Tuna in oil is about 190 kcal per 100 g even after draining.). 70 g Red lentil pasta (Red lentil pasta has roughly double the protein of wheat pasta by weight and no gluten. It cooks in about six minutes and goes soft if left. Dry weight. Made only from lentil flour, which is what gives it the protein.). 200 g Chopped tomatoes, tinned. 20 g Olives, pitted. 10 g Anchovy fillets in oil, drained. 5 g Olive oilIngredients 7 to 9. 2 cloves, about 6 g Garlic. A teaspoon, drained Capers. A pinch Chilli flakesStep 1. Warm the oil in a pan over a low heat with the sliced garlic, anchovies and chilli flakes, pressing the anchovies until they dissolve, about two minutes.Step 2. Add the tomatoes, olives and capers and simmer for ten minutes until the sauce is thick.Step 3. Cook the pasta according to the packet and drain it a minute early.Step 4. Fold the tuna into the sauce in large flakes, add the pasta, and toss over the heat for a minute.
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