Tuna Spaghetti

Kingfisher Yellowfin Tuna Steak
in Sunflower Oil

198g (DW 130g)

Tuna Spaghetti


  • 370g Kingfisher Yellowfin Tuna Steaks in Sunflower Oil, drained
  • 1 tablespoon olive oil
  • 250g chestnut mushrooms, thinly sliced
  • 400g can or chopped tomatoes
  • 1 onion, chopped
  • 1 garlic clove, peeled and crushed
  • Bunch of parsley, finely chopped
  • 400g tagliatelle or other pasta shapes, cooked according to packet


  • Cook the pasta in a large pan of boiling salted water (according to packet).
  • Heat the olive oil in a non-stick frying pan and cook the chopped onion, mushrooms, garlic for 3 - 4 mins until golden.
  • Stir in the chopped tomatoes and cook for a further 3 minutes, then add the Kingfisher Yellowfin Tuna Steak and bring to a gentle simmer.
  • Stir the parsley and a good grinding of black pepper into the sauce. Add to the cooked pasta and toss well to coat then divide between bowls and serve.