Fresh flavours of red onion, spinach, parsley and dill combine with tuna, olives and wholemeal spaghetti to make a balanced and low-calorie supper that’s a great midweek dish
Prep:10 mins
Serves 4
240g wholemeal spaghetti1 tsp olive oil1 red onion, thinly sliced2 x 110g cans tuna in olive oil, drained50g black olives, sliced1 lemon, zested and juiced160g baby spinach1 tbsp chopped dill1 tbsp chopped parsley
STEP 1Bring a large pan of salted water to the boil. Add the spaghetti, lower the heat to medium and cook for 10 mins until al dente.STEP 2Meanwhile, heat the oil in a large, lidded frying pan over a medium heat. Cook the onion until softened, about 5-6 mins. Then, flake in the tuna and adding the olives, lemon zest, juice and spinach. Stir together and cover, then leave to cook for 3 mins. Turn off the heat, leaving it covered for 5 mins, until the spinach has wilted.STEP 3Drain the pasta, reserving 150ml of the cooking water. Add the pasta to the tuna mixture and toss together, adding a good splash of the reserved water. Add most of the herbs, toss together and season with black pepper. Divide between bowls, and top with the remaining herbs.
