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A Weekday Menu Recipe

Tagliatelle with Tuna     HT  MC   20mins

Serves 4    Hot   Pasta   Fish  Dairy Free   Main course



2 tbsp Olive Oil

1 Garlic Clove, chopped

175g/6oz tinned Tuna, drained and flaked

3 tbsp Fresh Parsley, chopped

2 tbsp Tomato Purée

240ml/8fl.oz. Stock

Salt and Black pepper

400g/14oz Tagliatelle




1. Heat the oil in a pan, add the garlic and fry for 2 minutes until soft. Add the tuna, 2 tablespoons of the parsley, tomato purée, stock, salt and pepper and simmer gently for 15 minutes.


2. Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook for 10-12 minutes until tender.


3. To serve - Drain the pasta well and return to the rinsed out pan. Add the tuna mixture and mix well. Serve immediately.



 Serving Suggestions :


Green Salad


Banana Zabaglioni



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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