Tuna Pasta

• 2 x 90g cans tuna in olive oil and chilli – drained loosely (don’t get rid of all the gorgeous olive oil!)
• 3cm piece fresh ginger, microplaned – go hard here, the more ginger the better!
• 1 garlic clove, microplaned
• 1 cup pitted black kalamata olives
• 2 cups baby spinach
• 2 cups mushrooms, sliced
• 1 tsp chilli flakes dried
• 350g brown rice spirals
• 1 tbsp extra virgin olive oil
• 2 x 400g cans diced tomatoes
• Parmesan, to serve
• Basil, to serve

#GCBC2022 #healthy #weeknightdinner #goodchefbadchef #cookware #quickandeasy

This recipe is created by Preeya Alexander for Tefal in partnership with Good Chef Bad Chef.

1. Heat the pan and add olive oil, add ginger and garlic and brown slightly 2. Add the tuna and combine for 5-6 minutes 3. Add the canned tomato and then add the vegetables including spinach, any other soggy tomatoes you have lying around at home, mushrooms and olives. 4. Allow the sauce to gently simmer for 10-15 minutes until all vegetables are soft 5. Season with pepper – olives add the saltiness. 6. Meanwhile, prepare pasta according to packet instructions then drain. 7. When the sauce is done – stir through the pasta and the chilli flakes on heat and sprinkle over parmesan to serve.