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Preparation time
10 minutes
Total time:
30 minutes
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Ingredients
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240 g (8 oz.) whole wheat spaghetti
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4 tuna steaks (about 150 g each)
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To taste, salt and pepper
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30 mL (2 tbsp.) olive oil
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1/2 red onion, thinly sliced
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1 red bell pepper
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250 mL (1 cup) Compliments Chicken Broth, 35% Less Sodium
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500 mL (2 cups) spinach
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250 mL (1 cup) shaved Parmesan
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Directions
- In a large pot of boiling, salted water, follow package directions to cook pasta until al dente.
- Season the tuna steaks with salt and pepper. In a skillet, heat 15 mL (1 tbsp.) of oil over medium-high heat and then cook tuna steaks about 4 minutes per side or until fish is opaque and flakes easily with a fork. Flake the tuna and set aside.
- Strain the pasta. Heat remaining oil in the large pot and cook onion and pepper for about 2 minutes. Add the chicken broth, spinach, parmesan, and pasta. Heat, stirring, until parmesan melts, the spinach wilts, and no chicken broth remains, about 5 minutes.
- Add in the reserved tuna, stir quickly and serve. Garnish with a lemon wedge.
Chef's secret: Use 2 to 3 cans of tuna in place of the tuna steaks. To add even more flavour to the recipe, you can add 125 mL (½ cup) of whole black olives and 60 mL (¼ cup) chopped dried tomatoes in oil along with the spinach and Parmesan.
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