Prep time: 5 mins

Cooking time: 20 mins

Serving: 2


You will need:

  • 3 tbsp Cobram Estate Extra Virgin Olive Oil 
  • 1/2 brown onion (cut into thin wedges)
  • 2 garlic cloves (crushed)
  • 1/2 tbsp of dried oregano 


  • 100ml Coles Red Wine Vinegar
  • 200g Barilla Gluten Free Penne
  • 1 can of Sirena Tuna with Chilli Oil (semi drained)
  • 2  cheeks of lemon

Step 1

Heat a large saucepan over a low heat, add oil and when hot add 2/3 of the onion and garlic and season well with salt and pepper. Sprinkle over oregano sauté for 7-8 minutes, stirring occasionally or until the onions are nicely caramelised. Add the remaining onion and continue to cook for a further 2-3 minutes or until just softened. Pour in red wine vinegar and stir to combine.


Step 2

Meanwhile, bring a large saucepan of salted water to the boil. Add pasta and cook for 8-10 minutes or until cooked to your liking. Drain pasta and add to the onions along with a tad of the pasta water and the flaked tuna with a little bit of oil, stirring to combine.


Step 3

Serve spoonful’s of pasta in large serving bowls finished with a squeeze of lemon juice, lemon cheeks.