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Prep Time: 5 minutes - Total Time: 10 minutes - Serves 2

It’s so simple but so fresh, enjoy with a nice glass of chilled white wine.

This is one of those cupboard raid dishes. See what you have knocking around, throw it together and hope for the best. And on this occasion, it worked perfect and will become a regular in my house.


  • 200 g spaghetti.

  • 100 g cherry tomatoes, cut in half.

  • 150 g of tin/jar tuna, buy the best you can.

  • Chilli flakes to taste, optional.

  • 1 banana shallot or small onion, finely chopped.

  • Juice and zest of half a lemon.

  • 30 g pitted green olives.

  • A handful of fresh parsley, roughly chopped.


  1. Start off by getting the pasta on the go. This is a really quick dish so you need that pasta on for a couple of minutes before starting the sauce.

  2. Now place the onions, tomatoes and chilli flakes to taste in a pan with a splash of olive oil, season and fry over a medium heat. You want to fry this for around 4-5 minutes so that the tomatoes start to break down and the onions start to soften.

  3. Next, drain the tuna and add to the pan along with the olives. Fry that off for a couple more minutes then add the lemon zest. By now the pasta should be cooked so using some kitchen tongs add the pasta to the sauce with a small splash of the cooking water. Squeeze in the lemon juice, add the parsley and give it a good mix.

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