Description: Tuna chunks give a nice flavour to the pasta. When you want to eat pasta and you have no tomato sauce, and no meat… but you have a tuna tin in the kitchen cupboard, then try this 🙂
Serves: 2
Cooking time: 25 minutes

Ingredients

• Spaghetti – 140g
• Aubergine – 400g or 2 pieces
• Tuna – break into small chunks, 1 tin (use no drain if not, remove oil before cooking) or 110g
• Garlic – chopped, 2 cloves
• Olive oil – 1 tablespoon
• Black pepper – ground, ½ teaspoon
• Salt – 2 dashes
• Parmesan cheese – 10g
• Chive – chopped, ½ tablespoon
• White wine (dry, non-sweet) – 100 ml

Method

1. Cook the spaghetti until al dente in plenty of boiling water with salt.
2. When pasta is almost cooked, heat the extra virgin olive oil in a large non-stick frying pan, then add garlic over low heat for 30 seconds, stirring regularly.
3. Stir in the aubergine with wine, salt and black pepper, and change the heat to medium.
4. Once the aubergine is cooked, add the tuna and hot drained pasta to the frying pan. Mix well. If it needs a little more moisture, add a splash of the pasta-cooking water.
5. Sprinkle parmesan cheese and black pepper. Add the chopped chive on top.

To serve: Sprinkle additional ground black pepper and parmesan cheese.

Kcal	Protein	Fat	Carbs	Fibre	Sugars	Salt	Saturated Fat	Vitamin B3	Vitamin B12	Vitamin E
528.9	27.4g	14.3g	65.9g	8.7g	8.8g	1.1g	1.7g	12.8mg	1.3μg	1.9mg
26.4%	54.8%	20.5%	25.3%	29.2%	9.8%	18.3%	8.4%	98.7%	84.7%	62.9%

Nutritional Values Per Serving

Nutritional Tips

Tuna may taste differently from country to region or depending on what type of liquid the tuna is soaked in. I miss Japanese tuna from back home (Japan), which reminds me of my youth eating tuna with rice and seaweed sheets. My grandmother used to make a rice ball with it for me.

A healthy diet should include at least 2 portions of fish a week (at least one should be an oily fish such as salmon, sardine, trout and herring). One portion is about 140g. It is advised not to have more than 4 portions of oily fish a week (for pregnant / breastfeeding women, no more than 2 portions). There is no limit for white fish except for certain fishes (such as sea bream, and sea bass). These are due to the pollutants accumulating in our bodies (mercury). Tuna has a larger amount of mercury than any other fish, so pregnant women should eat less than 4 tins or 2 tuna steaks a week. Depending on the individual environment/condition, the recommended intake may vary and be more specific. Tuna does not count as oily fish, you may still eat 2 portions of oily fish in addition to it. Swordfish, shark or marlin also contain a larger amount of mercury, therefore it is advised that children, pregnant women and women who are trying to conceive avoid these, For others, no more than 1 portion a week. (Source: NHS https://www.nhs.uk/live-well/eat-well/fish-and-shellfish-nutrition/ )

Fish liver oil supplements typically contain a large amount of vitamin A (retinol) which should be avoided for those who are trying for babies or pregnant women. As always, please seek professional advice if in doubt.