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Tuna, olive & spinach spaghetti

Tuna, olive & spinach spaghetti in a large dish

Tuna, olive & spinach spaghetti

Name: Tuna, olive & spinach spaghetti
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 240g wholemeal spaghetti; 1 tsp olive oil; 1 red onion thinly sliced; 2 x 110g cans tuna in olive oil, drained; 50g black olives sliced; 1 lemon zested and juiced; 160g baby spinach; 1 tbsp chopped dill; 1 tbsp chopped parsley

Nadine Brown

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.5 out of 5.15 ratingsRate

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Fresh flavours of red onion, spinach, parsley and dill combine with tuna, olives and wholemeal spaghetti to make a balanced and low-calorie supper that's a great midweek dish

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Ingredients

Nutrition

Units:

MetricUS

240g wholemeal spaghetti
1 tsp olive oil
1 red onion

thinly sliced
2 x 110g cans tuna

in olive oil, drained
50g black olives

sliced
1 lemon

zested and juiced
160g baby spinach
1 tbsp chopped dill
1 tbsp chopped parsley

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Nutrition: Per serving

kcal329

low
fat8g
saturates1g
carbs41g
sugars2g
fibre8g

high
protein18g
salt0.7g

Method

step 1

Bring a large pan of salted water to the boil. Add the spaghetti, lower the heat to medium and cook for 10 mins until al dente.
step 2

Meanwhile, heat the oil in a large, lidded frying pan over a medium heat. Cook the onion until softened, about 5-6 mins. Then, flake in the tuna and adding the olives, lemon zest, juice and spinach. Stir together and cover, then leave to cook for 3 mins. Turn off the heat, leaving it covered for 5 mins, until the spinach has wilted.
step 3

Drain the pasta, reserving 150ml of the cooking water. Add the pasta to the tuna mixture and toss together, adding a good splash of the reserved water. Add most of the herbs, toss together and season with black pepper. Divide between bowls, and top with the remaining herbs.

Recipe from Good Food magazine, July 2022

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A star rating of 4.5 out of 5.15 ratings

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