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Tuna and spinach puttanesca recipe

Tuna and spinach puttanesca recipe

36 ratings

The ultimate speedy supper, this delicious take on the classic Italian pasta can be on the table in just 20 minutes and packs all of the same wonderful salty, punchy flavours. See method

  • Serves 4
  • 3 mins to prepare and 17 mins to cook
  • 459 calories / serving
  • Freezable
  • Healthy


  • 2 tbsp olive oil
  • 2 garlic cloves, finely sliced
  • 1-2 fresh red chillies, finely chopped
  • 1 tsp dried oregano
  • 40g capers
  • 50g sliced black olives
  • 2 x 400g tins chopped tomatoes
  • 2 x 160g tins tuna chunks in spring water, drained
  • ½ lemon, zested and juiced
  • 350g wholewheat spaghetti
  • 100g baby spinach, roughly chopped
  • Parmesan, grated, to serve (optional)
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    10g 15%
  • Saturates

    2g 8%
  • Sugars

    9g 10%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 67.3g Protein 28.5g Fibre 13.4g


  1. Heat the oil, garlic, chilli and oregano in a large sauté pan for 2 mins. Stir in the capers, olives and chopped tomatoes and cook for 5 mins. Add the tuna and lemon zest and juice, then continue to cook for 10 mins.
  2. Meanwhile, cook the spaghetti according to the pack instructions. Once cooked, lift with tongs straight into the tuna sauce. Toss with the spinach and season. Serve in bowls, sprinkled with Parmesan, if you like.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

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