This rich and rewarding tuna ragù batch recipe is the ultimate weeknight lifesaver. A healthy (and delicious) way to meal prep.
Ingredients
Makes a 6-portion batch recipe.
For The Base:
2 Shallots
4 Garlic Cloves
1 Lemon
1 kg Tinned Plum Tomato
25g Fresh Basil
400g Tinned Tuna
For Tuna & Beans with Crispy Chilli Capers
5g Pine Nuts
1 Red Chilli
1 Tbsp Capers
500g Drained Cooked Cannellini Beans
For The Olive & Tuna Pie
80g Green Olives
250g Cooked Puy Lentils
3 Tbsp Tomato Purée
150ml Water
160g Puff Pastry
For The Tuna Rigatoni Ragù With Garlicky Breadcrumbs
200g Rigatoni
1 Garlic Clove
30g Breadcrumbs
5g Fresh Basil
The Base Recipe
It's dead easy to turn this tuna ragù into a quick and hearty dinner.
Batch: Tuna Ragù
This simple store-cupboard ragù is an excellent recipe to whip out when you're in a fix. It's packed with lean protein and perfect for meal prepping throughout the week.
The Recipes
You can use this batch to make Tuna & Beans with Crispy Chilli Capers, a hearty Olive & Tuna Pie, and Tuna Rigatoni Ragù With Garlicky Breadcrumbs.
Tuna Rigatoni Ragù With Garlicky Breadcrumbs
Tuna pasta done right. Halve the time it takes to make this by using our batch-cooked tuna ragù.
Olive & Tuna Pie
We've filled this bronze pie crust with a puttanesca-inspired mixture of tuna and olives.
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Tuna & Beans with Crispy Chilli Capers
A simple plate of beans and tuna with a spicy crispy caper topping. Job's done in just fifteen minutes.