Easy peasy dinner recipe for Tuna and Tomato Spaghetti


500g spaghetti
2 tins shredded tuna in oil
2 tins chopped tomatoes
2 tsp lemon – halve and juice
2 cloves garlic – crush, peel and chop finely
1 tbsp capers
1 fresh chillies – de-seed and chop finely
2 tbsp parsley – chop finely
8 pitted black olives
1/2 tsp cinnamon
olive oil, salt and pepper (from your pantry)

How to
Bring a large saucepan of lightly salted water to the boil. Add a few drops of olive oil and the spaghetti and cook for 6-8 minutes. Don’t overcook the pasta – you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain and keep warm in a colander over a saucepan of hot water. Sprinkle spaghetti with a little olive oil to prevent it from sticking together.

Place a frying pan on medium heat. Open the tin of tuna and drain the oil into the pan. Add the garlic, capers, chillies and cook for about a minute. Stir in the tuna, black olives, tomatoes and cinnamon. Now tip in the spaghetti, parsley (reserving a little for the garnish), lemon juice and a splash of olive oil. Toss well.

To serve, divide the tuna spaghetti between the plates or bowls and scatter the remaining parsley on top.

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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.