Kickboxing is the one cardio workout I still do in the evening.Β Rather than exercising before work. It’s hard. Like I feel like I might throw up hard. So often afterwards, I only really crave cereal. Or something similar.

Ok, I can’t just say this just happens after kickboxing. But these nights, I know I need something more substantial. Something for my muscles. Because let’s face it, they’re not going to recover from the intense HIIT session and me letting all my weeks stresses out on a bag, with just a bowl of mini weetabix or special K.

So when Alex is out, or it clashes with a night he’s at football late, I have to really push myself. Force myself to cook and eat more. A balanced meal. This recipe was created on one of those occasions.

Pasta is so quick to cook. And when you have a good pasta, like Firoelli, it makes it more tempting too.

Tuna Pasta with Caponata & Asparagus

For this recipe, I literally looked through my cupboards and fridge to see what I had. Adding the ingredients to the drained, cooked pasta. Caponata, asparagus (cooked off), tuna, spinach, garlic paste and a touch of balsamic to add flavour, texture and protein (tuna is pretty good in that department).

But since the first time I whipped this up, I have made this again. Because, to blow my own trumpet, it was seriously yummy! The caponata adding the tomato flavour, but not making it too saucy.

Tuna Pasta with Caponata & Asparagus

I even made enough to take leftovers to work the next day. It’s great to make in bulk!

If you’re a big pasta fiend like me. Or even if you’re after a new quick and easy recipe for mid-week. This one is for you.

Recipe is below. Let me know how you get on.

Chloe xx

Tuna Pasta with Caponata & Asparagus

Fiorelli Pasta with Caponata, Asapragus & Spinach

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2


  • 140 g Fiorelli Pasta (I use M&S)
  • 6 asparagus stalks
  • 1 tin tuna
  • Β½ jar caponata (I use M&S)
  • Β½ tsp garlic paste
  • 1 tsp balsamic vinegar
  • 100 g spinach baby leaf
  • 20 g brazil nuts chopped


  1. Place the fiorelli pasta into a large saucepan of salted water. Bring to boil and cook for 8-10 minutes until just soft.

  2. Whilst the pasta is cooking, cut the asparagus stalks into four. Fry off in a small frying pan.

  3. Drain the pasta. Add the asparagus, tuna (drained), caponata, garlic paste and balsamic vinegar. Give it a good stir. Cook over a low heat for 3-5 minutes until heated through.

  4. Split the spinach leaves between two dishes. Top each dish with pasta. Sprinkle with nuts if desired. Enjoy!