Before I started travelling, I never ate canned tuna. Now I have a good appreciation for its versatility and have created many meals from this simple pantry staple. The range of flavoured tuna available at the supermarket now also makes for great meal bases without having to carry a lot of extra ingredients.
3 cloves garlic, finely chopped
2 tablespoons parsley (fresh or dried)
¼ cup finely grated parmesan
185g tuna in lemon and oil, do not drain
- Bring a pot of water to the boil and cook pasta according to packet directions. Drain, but reserve half a cup of the cooking water, set aside.
- Heat a large pan with a drizzle of oil over medium heat, add garlic and cook until softened.
- Add parsley, spaghetti and gently toss through the tuna and oil from the can. Season well with salt and black pepper.
- Stir through parmesan, adding additional cooking water if needed to create a light sauce, serve.
- Reserving the starchy pasta cooking water and combining it with parmesan creates a silky sauce without any extra ingredients. Check seasoning before adding salt as parmesan and canned tuna are naturally salty.
- Any type of pasta can be used in place of spaghetti
- Canned fish such as red salmon or sardines can be substituted for tuna if preferred
- Parmesan is optional in this recipe