Chilli Tuna Linguine

Totally delicious and healthy meal, tinned tuna works wonderfully with this recipe. This is an adapted recipe from Pinch of Nom and their chilli crab linguine.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the pasta in a large saucepan according to instructions but take it out when still a little al dente. Drain and set aside.

Step 2

Spray a large frying pan with the low calorie oil (you can use a tablespoon of oil but add the calories), and heat over a medium-low heat.

Step 3

Gently fry off the onion until soft being careful not to allow them to burn.

Step 4

Add the garlic and chilli to the pan and fry off for a further minute. (Be mindful here that the chilli seeds can make you cough if your heat is too high). A dash of water can help.

Step 5

Then add the frozen peas and tomatoes and stir fry until the tomatoes are soft but not mushy.

Step 6

Stir in the tuna and the chicken stock at this stage and allow to gently simmer over a low heat for a couple of minutes.

Step 7

Next add the cream cheese (I tend to not measure this but use a loaded tablespoon) and stir into the mixture until blended.

Step 8

Add the linguine to the mix and thoroughly coat the pasta with the sauce before removing from the heat.

Step 9

Finally, add the chopped parsley (can omit if not to your taste or used dried herbs), and then season with salt and pepper to taste.

Step 10

Serve immediately. I find that this freezes well too or keeps in the fridge for a couple of days.