Here is a recipe that I came up with one night when I had literally nooooo idea what to make! I'm sure you all know what I mean. There are just days you look and look and look in the pantry/fridge and wonder what in the world can I make, and what in the world do I feel like eating??? On those particular nights I tend to grab things that are quick and easy i.e. like canned tuna. Although a tuna sandwich is good in it's own way I like to experiment in my kitchen and see what I can come up with. I added a lot of herby notes in this dish so that the fishy taste of the tuna would be masked a bit. The surprise ingredients here are ketchup and teriyaki. I wanted to use similar flavour notes as pad thai for this dish. This was a crowd pleaser that night! This was a dish that I knew I had to share with my readers. Tuna lovers take a look at this!

Serves 2

  • spaghetti (about 205g) - That is about half a small pkg
  • 2 tbsp extra virgin olive oil
  • 1 small onion, chopped
  • 1 celery stalk, use the top ruffage herby part as well
  • 2 garlic cloves, minced
  • pinch of chili flakes
  • 1 zucchini, chopped slightly thick
  • 1 head broccoli, florets only
  • coarse salt and freshly ground black pepper
  • 1 tomato, chopped
  • 2 tbsp ketchup
  • 1 tbsp teriyaki sauce
  • 1 can (170g) chunky tuna, packed in water or oil - drained
  • large handful of fresh parsley, chopped
  • handful of fresh basil, chopped
  • crumbled feta cheese (to serve on top)

1. Put on a pot of boiling water and cook the spaghetti, following the package instructions. Cook until al dente. Preheat a large shallow skillet on medium high heat. Add in the oil, onion, celery, garlic, and chili flakes. Saute for 3 minutes.

2. Then add in the chopped zucchini, broccoli florets, and chopped tomato. Season with salt and pepper. Cook for 2 minutes, until the tomato starts to melt into the sauce. Drizzle in the ketchup and teriyaki sauce and stir to cover the veggies. Add in the chunked tuna, and break it up using your wooden spoon. Let the tuna heat through.

3. Once the veggies are cooked to tender-crisp and the sauce starts to come together; quickly add in the cooked spaghetti and the chopped herbs. Toss using tongs to coat the spaghetti. Add a few tablespoons of water or stock if you find the pasta a bit dry. Serve immediately with crumbled feta on top and enjoy!

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