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Tuna, tomato & caper spaghetti
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3 tbsp extra virgin olive oil
200g (about 3) tomatoes, diced
1 small clove garlic, finely grated or crushed
2 tsp nonpareille capers, drained and chopped
1 tbsp lemon juice
110g John West Tuna Steak in Spring Water Fridge Pot
1 tbsp roughly chopped flat leaf parsley or basil
1. Bring a large pan of salted water to the boil and cook the spaghetti according to the pack instructions.
2. Meanwhile, toss the oil, tomatoes, garlic, capers and lemon juice in a large mixing bowl. Season and gently stir through the tuna.
3. When the spaghetti is ready, drain it, then tip straight into the bowl with the tuna and tomato sauce. Toss together, then add the herbs and give everything a final toss. Serve immediately.
Cook’s tip This is lovely served warm for supper, but you can swap the spaghetti for penne (or any other pasta shape) and leave it to cool for an easy lunchbox meal.
Typical values per serving:
1 of your 5 a day; low in saturated fat.
This recipe was first published in Tue Sep 15 09:56:47 BST 2020.