Spaghetti tuna bolognese
Easy midweek dinner to cook together
- 20 minutes
- Serves 2
- 2 of 5 a day


Recipe by: Mixer
| Eat Move Learn cook
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 two bowls and sprinkle the remaining parsley on top. Serve immediately.
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