This is THE quickest, easiest and tastiest pasta dish going round. The recipe was given to me by my brother Pete and his wife Amy. If you know me – or Pete, you know that we like tuna. Pete reckons he has eaten a tin of tuna for his lunch everyday for the past 15 years!
Did I say ‘like’? I meant ‘love’.
Tuna is in our trolley every week and always piled up high in the pantry. Running out of tuna would bring with it the same alarm as running out of toilet paper!
Charlotte loves ‘tuna on bread’. Meemar likes the ‘sweet chilli’ kind and her ‘tuna macaroni’ is still one of my favourite dishes to date. It is affordable, convenient and the mother of all pantry staples in my opinion.
A funny thing happened to me whilst sitting in the hairdressers the other day. Whilst juggling my tuna salad, laptop, mobile phone, cup of coffee and trashy magazine on my lap (talk about multitasking) I turned to the lady next to me to apologise that I was eating my lunch. “I hope it doesn’t bother you” I politely said. “It’s like being on an aeroplane!”, she replied. “I can’t get away from the smell!”
EEK! Talk about awkward.
So as it turns out, unlike Pete and I – we may not all be as big a fans of this little can of tinned fish. And maybe I need to be more courteous when eating in public. Oh well. Can’t win them all.
Make this. You’ll love it!
spaghetti w tuna (serves 2 ravenous adults)
1/2 a packet of spaghetti
1 large tin of good quality tuna in olive oil, 425 grams. (I use the Sirena brand).
1 brown onion, finely diced
2 garlic cloves, crushed
4 anchovy fillets, chopped
Good handful of flat leaf parsley, finely chopped
1 large red chilli, sliced
Salt and freshly cracked pepper
Parmesan cheese, for grating over the top
- Cook the spaghetti in a large saucepan full of salted boiling water.
- Whilst the spaghetti is cooking, add some of the oil from the tuna tin to a large frying pan and sauté the onions until softened.
- Add the garlic, chilli and anchovies and cook for another couple of minutes.
- Add the tuna – oil and all, and heat through.
- Add the chopped parsley and cooked spaghetti (adding a little of the pasta water to loosen up the sauce). Toss to coat the pasta in the sauce.
- Serve sprinkled with some grated Parmesan cheese and extra parsley on top.
- You can also serve with some extra fresh chilli, chilli flakes or chilli oil if you’re a chilli nut like me.
Lock in a tuna spaghetti date when I’m up in Sydney next Ame!