One Pan Creamy Lemon Spring Tuna Pasta



  • ¼ cup extra virgin olive oil
  • 1 small shallots, minced
  • 1 cloves garlic, minced
  • Juice and zest of 1 lemon
  • Coarse salt and freshly-cracked black pepper to taste


  • 2 cups orzo pasta
  • 1 cup frozen peas, thawed and cooked
  • 2 cans (170g each) Ocean’s Chunk Light Tuna, drained
  • 2 stalks of celery, sliced
  • 1 cup whole milk ricotta cheese
  • 1/3 cup fresh mint, minced
  • Coarse salt and freshly-cracked black pepper to taste


  1. Bring a large pot of salted water to a boil and cook orzo according to package directions. Add the peas for the last 2 minutes of cooking time.
  2. Meanwhile, combine dressing ingredients in a small bowl and whisk to combine. Set aside.
  3. Drain pasta and peas and add to a large bowl or serving dish. Add the tuna, celery and mint and stir gently to combine all ingredients well.
  4. Finish by adding spoonfuls of the ricotta throughout the salad and sprinkling with salt and pepper to taste.

Tips and Tricks

Try fresh dill instead of the mint for a different taste or finish with toasted almond slices for a nice crunch.