Mediterranean Tuna Veggie Sandwich
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Spaghetti Tuna Puttanesca
Serves6
Prep Time10 min
Cook Time
20 min
Time to Table30 min
Pair your alfresco dining with this Spaghetti Tuna Puttanesca! This dish is super easy to make and dressed to impress. Made with our 100% wild caught tuna that is high in protein and low in fat.
This recipe has been created by Chef Erica Karbelnik, Top Chef Canada’s season 9 winner!
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Ingredients
340 g Spaghetti
1/4 cup Olive oil
2 tsp Garlic, chopped
5 Anchovy fillets (or 2 tsp anchovy paste)
2 tbs Capers
1/2 cup Kalamata olives, pitted
1/4 tsp Chili flakes
1 can (767 mL) San Marzano tomatoes, chopped
¼ tsp Salt, to taste
½ tsp pepper, to taste
1 can (170 g) Clover Leaf Solid White Albacore Tuna in Water
GARNISH
1 tbsp Chives, chopped
2-3 sprigs Fresh basil
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Cook pasta in salted boiling water according to package directions.
- In a separate pan, heat olive oil. Add garlic, anchovies, and capers, olives and red pepper flakes.
- Cook for 1-2 minutes, stirring constantly.
- Add tomatoes and bring to a simmer. Taste and add seasoning if needed. Cook for 8-10 minutes or until tomatoes have broken down.
- Stir in Clover Leaf White (Albacore) Tuna.
- Drain the pasta reserving some pasta water just in case and add pasta to tomato sauce along with olive oil. If sauce is too thick, gradually add small amounts of pasta water until it reaches the desired consistency.
- Garnish with basil and serve.
This recipe has been created by Chef Erica Karbelnik, Top Chef Canada’s season 9 winner!
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 340 | |
| Fat | 12 g | 16% |
| Saturated Fat | 1.5 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 8% | |
| Carbohydrate | 45 g | |
| Fibre | 2 g | 7% |
| Sugars | 3 g | 3% |
| Protein | 14 g | |
| Cholesterol | 10 mg | |
| Sodium | 510 mg | 22% |
| Potassium | 250 mg | 5% |
| Calcium | 30 mg | 2% |
| Iron | 2.5 mg | 14% |
