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Ravioli with olive and tuna sauce

By Abigail Donnelly
4
Easy
5 minutes

Ingredients

  • 2x173 g light meat tuna chunks
  • 3 T olive tapenade
  • 2 T caperberries
  • 125 g sultanas
  • ½ lemon, juiced
  • 500 g spinach- or butternut-filled ravioli
  • 4 T parsley, roughly chopped
  • Drizzle with extra virgin olive oil

Method

1. Drain 2 x 170 g cans light meat tuna chunks in brine and mix with 3 T olive tapenade, 2 T caperberries and125 g sultanas.

2. Add the juice of ½ lemon and season to taste.

3. Toss with 500 g cooked spinach- or butternut-filled ravioli , 4 T roughly chopped parsley and drizzle with extra virgin olive oil before serving.