Tuna Pasta - A healthy and dry start to 2016

January 08, 2016  •  Leave a Comment

I'm not one for New Year resolutions but as the start of this year coincided with my continued non-drinking and attempt to eat more healthily, I thought I'd share a favourite recipe of mine that covers both bases.

The dish on this occasion is a tuna pasta dish that is as quick as it is simple. Usually with any pasta dish I'd prefer a nice glass of Sauvignon Blanc but I was recently introduced to Bottle Green sparkling drinks that can offer a good alcohol free alternative.


Makes 2 serves

200g spaghetti

30ml of Olive Oil

Spinach or Rocket

half a chilli (depending on how spicy you like it)

1 medium size cans tuna in water

Cherry tomatoes (halved)

dried oregano

2 cloves of garlic (chopped)

Salt –pepper and a tiny red hot chilly

1 tea sp of sugar

Tomato Puree

Anchovy Puree (optional)

extra virgin olive oil and squeeze of lemon to serve


Cook the pasta in salted water as per the instructions on the packet

My advice is to cook the pasta while the sauce is being cooked, so the pasta can be added in the sauce straight away

In a frying pan heat the oil cook the garlic and chilli and the herbs. Cook in very low temperature Now add the halved cherry tomatoes and slowly cook. Add tomato/ anchovy puree plus liquid from the starchy pasta water if its starts to dry out

Once pasta is cooked drain it and add to the sauce along with the spinach/ rocket. It will start to wilt  but you can also give it a stir at this point. 

Once combined, fold the tuna chunks into the pasta to warm thou. I like to keep the chunks chunky so tend to not stir it to vigorously

Serve with squeeze of lemon and drizzle of extra virgin olive oil

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