Tuna spaghetti

    25 min

    This pasta dish with mushrooms and tuna is made with healthy wholewheat spaghetti. You can also add cooked diced chicken, to use up leftovers in place of tuna.


    Buckinghamshire, England, UK
    1 person made this

    Serves: 4 

    • 2 teaspoons salt
    • 340g wholewheat spaghetti
    • 2 teaspoons oil
    • 1 clove garlic, crushed
    • 1 medium onion, chopped
    • 50g (2 oz) mushrooms, chopped (optional)
    • 200ml chicken stock
    • 3 tablespoons dry sherry
    • 1 large tin tuna, drained
    • 3 tablespoons fresh parsley
    • salt and pepper to taste
    • 2 tablespoons single cream

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a large pan of water to the boil and add 2 level teaspoons salt. Cook spaghetti for 12 to 15 minutes until just tender.
    2. Fry garlic and onion in 2 teaspoons oil till soft. Also add mushrooms if using. Pour on stock and sherry and boil rapidly for 3 minutes to reduce the liquid. Stir in tuna and 2 tablespoons parsley. Add salt and pepper to taste and stir in the cream. Adjust seasoning.
    3. Drain spaghetti and toss with sauce. Garnish with remaining parsley before serving.

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