One of my weekly staples! Quick, flavourful, filling & healthy!
Ingredients:
✻ 125g Chilli Tuna Slices in oil
or Tuna Slices in spring water
✻ 6 Mushrooms
✻ 1/3 of a Zucchini
✻ 2 – 3 Garlic cloves
✻ 2 tbs Olive oil
✻ Grated Parmesan
✻ Fresh Parsley
✻ Salt & Pepper
✻ ¼ pkt/50g Slendier [pictured] or pasta of your choice
✻ Optional; Chilli Flakes instead of Chilli Tuna
Method:
✻ Slice Mushrooms and Zucchini.
✻ Mince or finely chop Garlic.
✻ Drain Tuna slices.
✻ Cook pasta.
✻ Heat Olive oil in a large pan on high adding garlic [& optional chilli flakes]
✻ Add Mushrooms and Zucchini and sauté until golden brown
✻ Strain Pasta leaving a small amount of water, then add to the pan gently combining ingredients.
✻ Reduce heat, add salt+pepper, grated parmesan and Tuna, then gently fold through.
✻ Serve with a drizzle of Olive oil and a sprinkle of parsley.
✻ 𝚃𝙸𝙿; I use chilli tuna in oil using [without draining] and avoid the last drizzle of olive oil. Otherwise, you can use tuna in spring water and add the drizzle of oil before serving.
Don’t like chilli? You could keep it plain or another variation I like is lemon juice and zest.
