Tuna spaghetti Bolognese Recipe

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  • Low-fat

serves:

4

Skill:

easy

Cost:

not

Total Time:

00:00

Prep:

00:05

Cooking:

00:10

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.

Ingredients

  • Ingredients:
  • 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

Method

  • 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.

  • 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.

More Recipe Ideas

Top Tip

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