Tuna, olive & spinach spaghetti

Fresh flavours of red onion, spinach, parsley and dill combine with tuna, olives and wholemeal spaghetti to make a balanced and low-calorie supper that's a great midweek dish

Ingredients

• 240 g wholemeal spaghetti
• 1 tsp olive oil
• 1 red onion, thinly sliced
• 2 x 110g cans tuna in olive oil, drained
• 50 g black olives, sliced
• 1 lemon, zested and juiced
• 160 g baby spinach
• 1 tbsp chopped dill
• 1 tbsp chopped parsley

Steps

1. Bring a large pan of salted water to the boil. Add the spaghetti, lower the heat to medium and cook for 10 mins until al dente.
2. Meanwhile, heat the oil in a large, lidded frying pan over a medium heat. Cook the onion until softened, about 5-6 mins. Then, flake in the tuna and adding the olives, lemon zest, juice and spinach. Stir together and cover, then leave to cook for 3 mins. Turn off the heat, leaving it covered for 5 mins, until the spinach has wilted.
3. Drain the pasta, reserving 150ml of the cooking water. Add the pasta to the tuna mixture and toss together, adding a good splash of the reserved water. Add most of the herbs, toss together and season with black pepper. Divide between bowls, and top with the remaining herbs.