Tuna, Olive & Spinach Wholemeal Spaghetti

Name: Tuna, Olive & Spinach Wholemeal Spaghetti
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 240 g wholemeal spaghetti; 2 cans cans tuna in olive oil, drained; 160 g baby spinach; 50 g black olives sliced; 1 medium red onion, thinly sliced; 1 whole lemon; 1 tsp olive oil; 1 tbsp chopped dill; 1 tbsp chopped parsley

A quick and nutritious Mediterranean-inspired pasta dish featuring flaky tuna, briny olives, and fresh baby spinach. This healthy wholemeal spaghetti is packed with flavor and perfect for a satisfying weeknight dinner.

Servings4 Portions

Prep Time10 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

wholemeal spaghetti
240 g
cans tuna in olive oil, drained
2 cans
baby spinach
160 g
black olives sliced
50 g
red onion, thinly sliced
1 medium
lemon
1 whole
olive oil
1 tsp
chopped dill
1 tbsp
chopped parsley
1 tbsp

Step-by-Step Instructions

Bring a large pot of salted water to a boil. Add the wholemeal spaghetti and cook for approximately 10 minutes, or until al dente. Before draining, reserve about 150ml of the pasta cooking water.

While the pasta is cooking, heat the olive oil in a large, lidded frying pan over medium heat. Add the sliced red onion and sauté for 5-6 minutes until softened and translucent.

Flake the drained tuna into the pan, then add the sliced olives, lemon zest, lemon juice, and baby spinach. Stir the ingredients together, cover with the lid, and cook for 3 minutes. Turn off the heat and keep the pan covered for another 5 minutes to allow the spinach to fully wilt.

Add the drained spaghetti to the tuna mixture and toss thoroughly. Add a generous splash of the reserved pasta water to loosen the sauce. Stir in most of the chopped dill and parsley, then season with black pepper. Divide into bowls and garnish with the remaining fresh herbs.

Chef's Tips

For extra depth of flavor, use the oil from the tuna cans instead of regular olive oil. If you prefer a bit of heat, add a pinch of red pepper flakes when sautéing the onions. This dish is best served immediately while the spinach is vibrant.