This is one of my emergency, store-cupboard recipes that gets thrown together in the time it takes for the pasta to cook. It’s quick and easy as well as being a healthy, nutritious meal that the kids love! It’s also easy to substitute the spaghetti for a gluten-free variety and just omit the cheese (or substitute lactose free) to make it dairy-free too. One small tin of tuna goes a long way with this recipe and there’s no need for much seasoning as the tuna, olives and parmesan are all a little salty (depending on the variety you use). Halved, cherry tomatoes, stirred in with the spinach are also a nice addition or a crumbling of feta cheese on the top. If I make it for the whole family, the adult portions are topped with sliced spring onion.
- 2 salad tomatoes, chopped (a few spoonfuls of chopped, tinned tomatoes will do)
- Small (160g) tin tuna. We like it in spring water rather than brine as its less salty
- Approx 30 pitted olives, halved. We like the green ones and usually buy them stuffed with pimento but plain, black or other stuffings will do!
- Large glug olive oil
- Grated parmesan cheese (you can substitute other hard cheeses if you prefer)
- A few twists of pepper
- Handful fresh spinach leaves- optional
- Spaghetti. We like the whole wheat but substitute for gluten free if needed.
- Get the spaghetti cooking
- In a large frying pan, fry the tomatoes gently in a little olive oil with a twist of pepper, until soft
- Fork through the tuna, breaking up the chunks into flakes and add to the tomatoes
- Add the olives and allow to warm through, stirring occasionally
- Once the spaghetti is cooked (best left with a little bite), drain and add to the frying pan
- Add another twist of pepper and plug of olive oil and toss the spaghetti around until all is coated
- At this point you can add the spinach if using. I like to shred it first and mix it in over the heat so it wilts a little but some prefer it raw and add it off the heat.
- You can also add the parmesan and mix through but mine don’t all like it so I leave it on the table to add as desired.
Enjoy your Quick Tuna & Olive Spaghetti!!
Previous recipes: Easy Chicken & Bacon Risotto, Spaghetti & Mozzarella Meatballs, Gluten & Dairy Free Mini Fish Pies, Toad in the Hole with a Twist, Pop Chicken Nuggets, Chicken ‘Kinda’ Kiev Crunchy Salmon Fishcakes, The Best Bolognese, Quick Spinach and Watercress Soup, Chicken & Spinach Pasta Bake, Easy Bacon and Monkfish Risotto, Hake in a Cheesy Sauce, Roasted Vegetable Pasta Sauce, Chinese Salmon, Chorizo and veg pasta & Homemade fish (or chicken) fingers.
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8 thoughts on “Quick Tuna & Olive Spaghetti”
This is one recipe I am definitely going to try I love tuna and spaghetti but I will leave out the olives. Thank you for linking up to #ablogginggoodtime ?
Oh this looks yummy! Might have to substitute out the olives (yuck!) and put in more of the feta cheese as suggested… mmm mmmm
Mmmm yum this is my type of meal. Unfortunately my fussy husband & daughter would not contemplate this dish but it’s a nice quick and easy one for me to make when I’m eating alone. Olives are my favourite 🙂
You’re right – this does sound super easy! Thanks so much for linking up at #KCACOLS. Hope you come back again next Sunday
Looks super tasty and easy too! The girls don’t like tuna though 🙁 x #KCACOLS
I love recipes like this that just use ingredients from the store cupboard! I’ve never really liked olives, but then again it’s been a long time since I last tried them, so maybe it’s time I gave them another chance! x #KCACOLS
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