Description: Simple as it is. The best pasta when you want to feel full of the tuna flavour.
Serves: 2
Cooking time: 25 minutes

Ingredients 

• Spaghetti – 160g
• Extra virgin olive oil – 1 tablespoon 
• Tuna – break into small chunks, 1 tin (use no drain if not, remove oil before cooking) or 110g
• Garlic – chopped, 2 cloves
• Onion – chopped, 1 piece or 150g
• Ground black pepper – 1 dash
• Spring onions – chopped, 10g

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 fry the garlic and onion over medium heat for a few minutes. 
3. 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.

To serve: Sprinkle black pepper. Add the chopped spring onion on top.

Nutritional Values Per Serving

Kcal	Protein	Fat	Carbs	Fibre	Sugars	Salt	Saturated Fat	Vitamin B3	Vitamin B12
448.6	24.5g	12.8g	59.6g	4.0g	4.6g	0.6g	0.9 g	11.6mg	1.2μg
22.4%	48.9%	18.3%	22.9%	13.3%	5.1%	9.3%	4.5%	88.9%	80.7%

Nutritional Tips

Tinned tuna is a good source of protein, vitamin B, omega-3 fatty acids, and phosphorus. They are tinned with sunflower oil, spring water or olive oil. Omega-3 fatty acids may be beneficial in helping to reduce cardiovascular disease risks such as reducing blood cholesterol, blood pressure and improve heart health (Nejad and Bikdeli, Tanaffos. 2014; 13(1): 6–14. ).

Tuna can be used for different pasta. For example, with aubergine, onion, olives, tomato, tomato cream, tuna-mayo. Why don’t you try one of them for one of your fish intake per week?