Simple Zingy Tuna and Courgette Pasta with Algee Kelp Flakes

Feb 21, 2026Oliver Ford

This is the kind of pasta that earns a permanent spot in the weeknight rotation. Fresh, zingy, packed with greens, and on the table in 20 minutes. The kelp flakes go in at the end with the lemon and Parmesan, adding iodine, magnesium, iron, and potassium alongside a quiet savoury depth that makes the whole dish taste a little more considered. A sprinkle a day goes a long way.

Prep time: 5 mins | Cook time: 15 mins | Serves: 2

Algee product used: Kelp Flakes

Ingredients

200g pasta (spaghetti or linguine works well)
2 tins of tuna in olive oil, drained
1 lemon, zested and juiced
1 courgette, sliced into thin rounds or ribbons
100g asparagus, woody ends removed, cut into thirds
2 large handfuls of spinach
1 handful of salad greens
40g Parmesan, finely grated, plus extra to serve
2 tsp Algee kelp flakes
2 tbsp olive oil
Salt, black pepper, and chilli flakes

Method

Cook the pasta in well-salted boiling water according to packet instructions. Reserve a mugful of pasta water before draining.
While the pasta cooks, heat the olive oil in a wide pan over medium heat. Add the courgette and asparagus and cook for 3-4 minutes until just tender with a little colour.
Add the spinach and stir until wilted, about 1 minute. Season with salt, pepper, and chilli flakes.
Add the drained pasta to the pan with the veg. Flake in the tuna and toss gently. Add a splash of the reserved pasta water to loosen if needed.
Squeeze over the lemon juice and add the zest. Stir in the Algee kelp flakes, which add a natural mineral depth and a gentle umami note that ties the whole dish together. Fold through the Parmesan.
Plate up and top with the salad greens, an extra grating of Parmesan, and a final pinch of Algee kelp flakes. Serve straight away.

Notes

Use tuna in olive oil rather than brine for a richer result. The kelp flakes work alongside the Parmesan and lemon to add iodine, magnesium, iron, and potassium without changing the character of the dish. Swap asparagus for tenderstem broccoli or green beans depending on the season.