Pasta with sea lavender and tuna

Cheap, easy and quick recipe for Italian pasta

4 personas
Pasta with sea lavender and tuna


350 grams pasta (for example, penne)

1 can of tuna (in oil or water)

400 grams sea lavender

1 lemon

1 (red) onion

2 garlic cloves

2 tablespoons Carbonell Traditional Olive Oil



Cook the pasta according to the instructions on the packet until al dente and drain.

Drain the tuna. Wash the sea lavender and drain well.

Scrub the lemon clean, grate a piece off the skin.

Squeeze ½ lemon and cut the other half into slices.

Peel the onion and garlic and chop finely.

Heat the olive oil in a wok or frying pan and gently fry the onion and garlic for about 3 minutes.

Add the lemon zest and fry for ½ minute.

Add the sea lavender and fry the vegetables over a high flame for about 2 minutes while stirring constantly.

Season with 1-2 tablespoons lemon juice and pepper.

Stir in the drained pasta, spread the tuna over it and heat through.

Garnish with the lemon slices.

Carbonell Aceite de Oliva

Present for over 150 years in Spanish homes, Carbonell Olive Oil is a benchmark in our kitchen.

Carbonell Aceite de Oliva


To my grandchildren, the taste of garlic doesn´t convince them, so I remove the inner stem of each clove of garlic.