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Tuna, fennel and caper spaghetti
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Prep Time:
10 minutes
10 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
25 minutes
25 minutes
Whip up a speedy, wholesome meal with tuna, veggies, and pasta.
Ingredients:
- 1 large fennel bulb, trimmed, halved, thinly sliced
- 1 small red onion, thinly sliced
- 185g can tuna with chilli in oil
- 110g capsicum
- 60.00 ml capers
- 250.00 ml fresh dill sprigs, loosely packed
- 350g reduced carb spaghetti
- Sea salt & freshly ground black pepper
Instructions:
- In a medium pan, heat oil. Saute fennel and onion over medium heat for 3 minutes, until just tender. Remove to a bowl.
- Finely chop the chillies from the can of tuna and mix them in a bowl with the tuna, including the oil, capsicum, capers, and dill.
- Cook the pasta in salted boiling water until al dente. Drain thoroughly, then combine with the other ingredients in a bowl. Toss everything together well, season to taste, and serve immediately.
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