Lemon spaghetti with tuna & broccoli
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Lemon spaghetti with tuna & broccoli

By Sara Buenfeld

15 minutes is all you need to whip up this fresh, light and healthy fish pasta with olives, capers and greens

  • Prep:5 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 440
  • fat 11g
  • saturates 2g
  • carbs 62g
  • sugars 4g
  • fibre 5g
  • protein 23g
  • salt 1.4g

Ingredients

  • 350g spaghetti
  • 250g broccoli, cut into small florets
  • 2 shallots, finely chopped
  • 85g pitted green olives, halved
  • 2 tbsp capers, drained
  • 198g can tuna in oil
  • zest and juice 1 lemon
  • 1 tbsp olive oil, plus extra for drizzling

Method

  1. Boil the spaghetti in salted water for 6 mins. Add the broccoli and boil for 4 mins more or until both are just tender.

  2. Meanwhile, mix the shallots, olives, capers, tuna and lemon zest and juice in a roomy serving bowl. Drain the pasta and broccoli, add to the bowl and toss really well with the olive oil and lots of black pepper. Serve with a little extra olive oil drizzled over.

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