Tuna, olive & spinach spaghetti
By Nadine Brown
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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Prep:10 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 329
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fat 8g
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saturates 1g
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carbs 41g
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sugars 0g
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fibre 8g
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protein 18g
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salt 0.7g
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
Method
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.
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.
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.
