Spaghetti tuna bolognese

Use up store cupboard staples in this tasty midweek supper
Try World Cancer Research Fund's spaghetti bolognese with tuna recipe
3 ratings
Recipe by: Sharon Hui | Former Health Information Manager

Sometimes even for those of us who enjoy cooking, we don’t always want to have to buy lots of ingredients or spend ages cooking something for dinner. This recipe is perfect if you’re short of time or just want a simple midweek meal using mainly store cupboard ingredients.

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Ingredients
  • 160g canned tuna in spring water, drained
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 400g can chopped tomato
  • ½ teaspoon dried chilli flakes (optional)
  • 100g mushrooms, chopped
  • Small handful fresh parsley, chopped
  • 180g wholewheat spaghetti
  • Freshly ground black pepper
Time
20 minutes
SERVES:
2
CALORIES:
482
FAT:
8.4g
SALT:
0.5g
SUGAR:
10.8g
5 A DAY:
2
Method
  1. Put the tuna into a bowl and break up into small flakes using a fork.
  2. Heat the oil in a large, non-stick saucepan over a low heat.
  3. Add the crushed garlic and stir for two minutes. Then add the tomatoes and chilli (optional) and allow to simmer until the sauce thickens.
  4. Add the tuna, mushrooms and parsley to the sauce ­– leaving a small amount of parsley aside for decoration – and mix thoroughly.
  5. Meanwhile, cook the pasta as instructed, avoiding adding salt to the cooking water.
  6. Once the pasta is cooked, drain off the cooking water, then add to the sauce and mix thoroughly. Season with black pepper.
  7. Divide between two bowls and sprinkle the remaining parsley on top. Serve immediately.