Spaghetti tuna bolognese

Easy midweek dinner to cook together

3 ratings

20 minutes
Serves 2
2 of 5 a day

Recipe by: Mixer | Eat Move Learn cook

Bolognese is one of my favourite pasta dishes. This bolognese uses tuna instead of beef mince, and fish is important to eat because it has lots of nutrients like omega-3 and vitamin D.

This recipe is from our Eat Move Learn programme helping kids to eat healthily and stay active.

> See all our recipes suitable for young cooks

Suitable for young cooks

Ingredients

160g tinned fish, eg 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 (or other pasta)
Freshly ground black pepper

Method

Put the tuna into a bowl and break up into small flakes using a fork.
Heat the oil in a large, non-stick saucepan over a low heat.
Add the crushed garlic and stir for two minutes. Then add the tomatoes and chilli (optional) and allow to simmer until the sauce thickens.
Add the tuna, mushrooms and parsley to the sauce – leaving a small amount of parsley aside for decoration – and mix thoroughly.
Meanwhile, cook the pasta as instructed, avoiding adding salt to the cooking water.
Once the pasta is cooked, drain off the cooking water, then add to the sauce and mix thoroughly. Season with black pepper.
Divide between bowls and sprinkle the remaining parsley on top. Serve immediately.

Cook the right amount every time with our spaghetti measure!