Chilli Tuna Spaghetti
20 Min Serves 4
Fish based pasta dishes can make a nice, tasty change from the usual meat based ones. Try this Tuna Spaghetti Recipe for yourself and you’ll see what we mean. We find that our John West Tuna Steak is especially effective with pasta, because their firmness and succulence contrasts perfectly with the texture of the spaghetti or penne. The chilli in this instance is sweet rather than strong, so instead of a kick you get a far more subtle, warm and tangy flavour sensation that lingers deliciously on your tongue. Everything combines in a great tasting snack or light meal with both a dash of Italian and a hint of the Orient.
- 1 110g John West No Drain Fridge Pot Tuna Steak with a little sunflower oil
- 110g spaghetti
- 1 tsp sesame oil
- 1 tbs sunflower oil
- 1 bunch spring onions, finely sliced2 cloves chopped garlic
- 1 tsp sesame seeds
- 2 tbs sweet chilli dipping sauce
- Salt and pepper
No Drain Fridge Pot Tuna Steak With A Little Sunflower Oil
Tuna steak with a drop of sunflower oil. Pack your midweek meals or post-gym snacks with natural protein made easy with our no-drain, fridge-friendly pot.
To prepare our Tuna Spaghetti Recipe cook the spaghetti in plenty of boiling water until soft, but not soggy, drain it, pop it back in the saucepan and drizzle with the sesame oil. Keep it warm.
Heat the sunflower oil in your biggest frying pan, add your spring onions, garlic and sesame seeds.
Toss over a medium heat for 2 or 3 minutes. Add the John West No Drain Tuna Steak, add the chilli sauce and stir gently over a really low heat for a couple of minutes.
Mix into the spaghetti, season to taste and serve straight away with lashings of freshly grated parmesan.
For more information on all our Tuna Recipes please click here.
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