It’s such a simple recipe to make tagliatelle with tuna

FOR this simple recipe I use tinned tuna in olive oil, a relatively inexpensive staple that’s a perfect store cupboard favourite which comes in handy to produce a simple but satisfying meal using minimal ingredients.

Ingredients:

300g tagliatelle

3 x 160g tins of tuna in olive oil 125g rocket or spinach (for garnish)

Zest of 2 lemons

Juice of 1 lemon

1 garlic vlove, finely chopped 100ml single cream or crème fraiche

40g Parmesan shavings

2tsp olive oil

Seasoning

Recipe:

Cook the pasta in a large pan of boiling salted water to al dente.

Meanwhile heat the olive oil in a large heavy bottom pan over a relatively low heat, add the garlic and sweat for one minute.

Lightly mash the tuna with a fork, add to the pan together with the cream or crème fraiche.

Season with salt and pepper and stir in the zest of both lemons, plus the juice of one of the lemons.

Drain the pasta and add to the sauce, mixing well together.

After two minutes on the heat divide between pasta bowls and top with the rocket or spinach, drizzle with a little extra virgin olive oil and finish with the Parmesan shavings. Enjoy!

Wholewheat spaghetti is a great source of dietary fibre and benefits from potassium, calcium, magnesium, niacin and even zinc.

Kale/spinach are vitamin and mineral rich including vitamins A,

B’s, C, K1, folic acid, iron and calcium. Tuna is high in potassium, magnesium and selenium.

Lesley and husband Roberto own Roberto’s Italian on Ocean Plaza, Southport, she has also just completed her degree in Nutrition & Health degree at Edge Hill University.

For more of Lesley’s Recipes go to www.robertositalian.co.uk or Facebook.com/robertossouthport