Tuna & Spaghetti

How is everyone doing?? Is it strange that being inside and not seeing anyone is becoming sort of normal? This is definitely not how I envisioned spending the last couple of weeks of my pregnancy, but I’m trying my best to look at the bright side of things and just take it one day at a time. As I’m sure most of you are experiencing, I have good days and bad days, and there are moments I want to rip my hair out, times I want to cry and experiences that bring me a lot of joy and peace. Just know you’re not alone in feeling ALL of the feels through this pandemic.

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I have enjoyed seeing all of the cooking and baking people have been doing, and my friends and I were joking last night during a group phone call that we’re all going to end this quarantine 15 pound heavier – ha! The snacking and eating everything in sight is a problem.

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If you’re looking for a new recipe, and specifically one that uses ingredients you likely have at home, this tuna and spaghetti recipe is a dish I grew up eating with my family. It sounds very strange, but it’s really delicious, filling and easy to put together. And it’s a great way to use up that canned tuna and frozen peas! I add some lemon zest, juice and black pepper to mine to give it some fresh flavor and spice.

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If you end up making it, don’t forget to tag #marinamakeseats!

Tuna & Spaghetti

Serves 4-6

Ingredients

  • Salt
  • 1 pound of pasta
  • 2 cans of canned tuna in water with no salt added (if you happen to have tuna with oil or salt on hand, no worries, just adjust the amount of oil and salt you add to the tuna)
  • Zest and juice of one lemon
  • 1 tablespoon of olive oil
  • 1/4 teaspoon of black pepper
  • 2 tablespoons of butter
  • 1 cup of frozen peas
  • 3/4 cups of shredded parmesan cheese

Directions

Bring a large pot of water to a boil. Add a tablespoon or two of salt to the water and add the pasta. Cook according to the al dente time on the packaging.

While the pasta is cooking, drain the tuna and add it to a medium-sized bowl along with the lemon zest and juice, olive oil, 1/2 teaspoon of salt and pepper. Using a fork, shred the tuna and mix everything together very well.

When the pasta is done cooking, drain it and set aside. Place the pot back on the stove over low heat and add the butter and peas, cooking for a minute or two until the butter melts and begins to sizzle. Remove from the heat and add the pasta, tuna and parmesan cheese. Stir to combine.

Serve the pasta with additional cheese and a sprinkle of black pepper.

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