Tuna, olive & spinach spaghetti

• wholemeal spaghetti↗240g g
• olive oil↗1 tsp tsp
• red onion↗1

  thinly sliced

• 2 x 110g cans tuna g

  in olive oil, drained

• black olives↗50g g

  sliced

• lemon↗1

  zested and juiced

• baby spinach↗160g g
• chopped dill1 tbsp tbsp
• chopped parsley1 tbsp tbsp

Step-by-step instructions

1. 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. 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. 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.