About this recipe:Tinned tuna, capers, tomato and lemon make for a light and fresh midweek supper.
1 tablespoon olive oil
1 onion, chopped
2 cloves crushed garlic
1 tablespoon capers
1 (400g) tin chopped tomatoes
1 tablespoon lemon juice
handful chopped fresh parsley
1/4 teaspoon dried crushed chillies
2 (185g) tins tuna in springwater, drained
1 (500g) pack spaghetti
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Method Prep:15min › Cook:25min › Ready in:40min
In a large frying pan, heat oil over low heat. Add onion and garlic; cook and stir until onion is tender. Stir in capers, tomatoes, lemon juice and parsley. Season with crushed chillies to taste. Simmer gently for 3 minutes to thicken sauce. Stir in tuna, and heat through.
While sauce is cooking, add pasta to a large pot of rapidly boiling water; cook till just tender. Drain well.
nice and simple! I rinsed the tuna to take out some of the salty flavour. - 21 Jul 2008
by DEBBIE BRENT
My mum used to make this all the time when we were young and I had totally forgotten about this dish until I saw it on the site. I was so happy to find it because it is really good.Thanks so much Amanda! - 21 Jul 2008
I was doing lunch for myself and used some tomato puree and gently added boiling water - in place of tinned tomato. Also tried the lemon zest and I added a good amount of lemon juice... have to say - its delish!! - 27 Feb 2009