Tuna, olive & spinach spaghetti

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

  • Prep:10 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 329
  • fat 8g
  • saturates 1g
  • carbs 41g
  • sugars 0g
  • fibre 8g
  • protein 18g
  • salt 0.7g


  • 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


  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.

  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.

  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.

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