Slimming World’s tuna penne niçoise recipe

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  • Slimming World
serves: 4
Skill: easy
Prep: 15 min
Cooking: 10 min
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  • Slimming World gives the classic tuna niçoise recipe an update with penne pasta and a delicious and low-fat dressing.

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    • 200g dried penne
    • 200g green beans, trimmed and halved
    • 2 x 185g cans tuna chunks in spring water, drained
    • 2 little gem lettuce, leaves separated and roughly torn into bite-sized pieces
    • 1 yellow pepper, deseeded and cut into small pieces
    • 200g midi or large cherry tomatoes, halved or quartered
    • 8 pitted black olives
    • 1 red onion, peeled and thinly sliced
    • 4 eggs, boiled to your liking, halved or quartered (optional)
    • For the dressing:
    • 6 tbsp fat free vinaigrette
    • Juice of 1 lemon
    • 1 level tsp wholegrain mustard
    • Salt and freshly ground black pepper


    • Cook the pasta according to the packet instructions, adding the green beans to the pan for the last 3 minutes of cooking time.

    • Place the tuna, lettuce, yellow pepper, tomatoes, olives and red onion in a wide bowl.

    • Make the dressing by whisking all the ingredients together and season well.

    • Drain the pasta and the beans and add to the tuna mixture. Pour over the dressing and toss gently to mix well. Garnish each serving with a boiled egg, if using, and serve immediately.

    Top tip for making Slimming World’s tuna penne niçoise

    You can use almost any pasta shapes in this dish, shell-shaped ones (conchiglie) are good as the tuna and vegetable chunks can nestle inside!

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