chow italia! tuna pasta
This is Mario’s inspiration and it’s guaranteed to satisfy a healthy carb craving. Simple to make, and we often use gluten-free penne or macaroni to make this dish all the more guilt-free. He’s got variation using spaghetti too!
| Ingredients |
160 g can of Rio Mare tuna in olive oil
400 g pasta of choice
1/2 cup frozen peas
1 small onion, chopped
1 clove garlic, diced
2 tbsps extra virgin olive oil
| Instructions |
Boil generously-salted water for pasta and heat oil in a medium sized pan. Add onions to the pan and gently stir-fry until translucent. Add garlic and keep frying for a minute. Drain about half the olive oil out of the Rio Mare can. Add tuna and peas and continue cooking on low heat for about 20 mins. During this time the pasta will have cooked. Drain (don’t forget to rinse under cold water if going gluten-free) and add pasta straight to the pan. Stir gently to combine and dish out onto two plates.
For spaghetti con tuna, use fresh cherry tomatoes instead of peas.