For this spaghetti and tuna dish, I have added quite hot olives to give it a kick, and also made a tomato pesto to flavour the spaghetti with. If you are in a hurry, you could always buy the pesto, however I usually prefer to make whatever I can as then I know what is in it.
I served it with a separate side salad of broccoli, avocado and mizuna.
Ingredients For the pesto 1 tbsp olive oil
1 clove garlic, crushed
1 shallot, or ½ small red onion, chopped
70 g Tomato paste
¼ cup blanched almonds
For the tuna spaghetti 2 Roma tomatoes
½ cup fish stock
Few tbsp dry white wine
½ lemon juice, plus zest
425 g Tuna in springwater, drained
250 g spaghetti
About 8 Moroccan green chilis (Coles)
Slice of cheese (optional)
For the salad Broccoli (microwaved for 1 minute and cooled)
Small orange (optional)
Half an avocado (optional)
Bit of Wasabi mayonnaise
Bit of vinegar
Method For the salad
The salad can be made first and leave to stand while you are cooking the rest of the meal.
Cut the broccoli into small pieces (as much or as little as you want).
I have mizuna lettuce (very easy to grow and spreads like wildfire) growing in my garden, but this ingredient is optional. I also used up orange, and avocado which I had left over from something else.
Break up the mizuna and add to the broccoli.
Add the orange pieces, if using.
Mix the mayonnaises and add as much as you like, add a few spoons of vinegar, and mix.
Lastly if using, add the sliced avocado just before serving and mix gently into the salad.
For the pesto
Put half the oil, garlic, shallot, tomato paste and blanched almonds into a food processor or blender, and process until it is roughly chopped.
For the tuna spaghetti
Meanwhile cook the pasta as per packet instructions and leave in the hot water if the rest of the meal is not ready. You can vary this amount if you want to feed more people but I prefer less pasta.
Heat the remaining oil in a wok and add the pesto and cook for 2 minutes, stirring.
Pour boiling water over the tomatoes, and then you can peel off the skin easily.
Chop the tomato into small pieces, and add to the wok, along with the fish stock, lemon rind and juice, and the white wine.
Stir until it boils, then reduce the heat and simmer for 5 minutes.
Mix the drained tuna into this mixture.
Drain the spaghetti and put it into the wok.
Mix and stir till it is all heated through (just a few minutes).
I also added just one slice of cheese and mixed it till it melted.
Add the olives, (or plain olives would also work fine) and serve.