chriscelle's tuna spaghetti
with mushrooms and broccoli
When prepping for my girls cottage trip with Chriscelle, we were debating on the phone over the groceries we'd buy and recipes we'd try for the week, and she mentions a tuna spaghetti that is allegedly a staple recipe in her kitchen ("I make this at least twice a week", she said). Guess what? She made me said tuna spaghetti during the cottage week, and now it's become a staple recipe in my kitchen.
The trick is utilize every last drop of the olive oil in the Rio Mare tuna can, and be generous with the garlic. Seriously - mince up some garlic till you think you have enough, and then add another clove.
ingredients
1 160g can Rio Mare Solid Light Tuna in Olive Oil
handful of spaghetti
couple of cloves of garlic - diced
handful of sliced white mushrooms
handful of broccoli florets
steps
in a pot, cook spaghetti till al dente. add mushrooms and broccoli with a couple of minutes to spare on the spaghetti
in a separate pan, sauté garlic till golden brown. add tuna (+ the olive oil in the can!), spaghetti, mushrooms and broccoli to pan. cook until flavours mixed. serve
