A brilliantly simple twist on a classic bolognese, this tuna spaghetti bolognese is easily customisable and family friendly.
This tuna spaghetti Bolognese offers a fishy twist on a timeless family favourite.
It's perfect for those busy days when you're short on time in the kitchen or when you're on holiday and looking for something quick satisfyingly simple to knock up.
This quick and easy meal can be prepared and served in just 15 minutes, using mostly cupboard staples. That means you won't need to worry about going shopping specifically for it, and the preparation is practically effortless.
Canned tuna is a fantastic low calorie protein source. If you consume tuna frequently, you may opt for skipjack tuna, as it contains lower levels of mercury.
This recipe has mushrooms and grated parmesan cheese for added flavours, but feel free to get creative by adding any extra ingredients you have in your fridge, such as chopped spring onions, peas, sweetcorn, or diced carrots - or leave them out altogether. If you prefer, you can swap the tuna for salmon, sardines or any other canned or fresh fish. This recipe also uses low-carb gluten free spaghetti, but this can be substituted for any pasta of your choosing.
Prep:Â 5 mins
Cook:Â 10 mins
Makes:Â 4 Servings
Tuna Spaghetti Bolognese
Ingredients
500g of the Keto Friendly Tomato Sauce (or a jar of bolognese sauce)
1 tbsp olive oil
250g mushrooms, thinly sliced
2 x 160g cans tuna in oil, drained
50g grated parmesan
1 tsp mixed herbs
salt and pepper to season
400g low-carb gluten free spaghetti
Method
Start by preparing your spaghetti sauce according to the recipe. Whilst this is cooking, boil a large pan of salted water and add the spaghetti and cook as per the packet instructions.
Heat the oil in a frying pan and fry the mushrooms for 3-4 minutes until golden.
Add the tuna to the mushrooms and heat for 1 minute before adding the sauce and bringing to a gentle simmer for 4-5 minutes.
Stir in the parmesan and mixed herbs and season to taste.
Drain your spaghetti. Either mix it through the sauce or place into bowls and top with the bolognese sauce.
Pro tip:
Opt for sustainably sourced fish for the best flavour and texture.
For best results, use a fish turner to flip the trout.
Cook with fish in oil as opposed to brined fish, which is best in salads and sandwiches. The brine can dehydrate quickly when cooked, whereas the oil keeps the fish succulent.
Try swapping the spaghetti for courgetti, like in our red trout & courgetti recipe
.
Try serving with some low-carb garlic bread or low-carb wheat-free bread rolls to mop up the delicious juices!
Looking for a dessert to pair with this meal? Why not try a low-carb chocolate cake or guilt-free low-carb cheesecake or red cabbage chocolate cake.
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This recipe is also ideal for meal prep ahead of time as it reheats well, but you could also eat it cold.
Â
Nutrition per serving:
Total carbs: 33g
Fibre: 10g
Fat: 18g
Protein: 36g
Calories: 470 kcal
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