Tuna spaghetti Bolognese

(318 ratings)
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  • Serves: 4

  • Prep time:

  • Cooking time:

  • Skill level: Easy peasy

This is a fantastic store cupboard dish that's on the table in just 15 minutes. Perfect for midweek and feeding hungry children in a hurry.

Cook's tip! This can be made without the mushrooms - just stir the tuna into the sauce and heat together gently.



  • 1 tbsp olive oil
  • 250g chestnut mushrooms, thinly sliced
  • 2 x 185g cans tuna in spring water, drained
  • 500g jar Dolmio extra onion and garlic sauce for bolognese
  • Bunch of parsley, finely chopped
  • 400g tagliatelle or other pasta shapes, cooked according to packet
  • instructions


  1. Heat the oil in a non-stick frying pan and cook the mushrooms for 3 - 4 mins until golden. Add the tuna and sauce and bring to a gentle simmer.
  2. Stir the parsley and a good grinding of black pepper into the sauce. Add to the cooked pasta and toss well to coat then divide between bowls and serve.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(318 ratings)

Your comments

my name is jeff

no-one that big eats just tuna and mushroom


good easy to follow presentation.I will be making this dish tonight. Regards

David Forth

I tried this, step by step from the video, it was gre-ate!!! So quick to make and it impressed my family. I might even do some more of this cooking stuff :-)

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