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Tuna Bolognese (serves 4)

200 ml Aspontis organic olive oil

350g Castagno organic spelt spaghetti / whole grain spelt spaghetti

400g Classico organic chopped tomatoes

1 large onion

1 yellow or red pepper

2 cloves garlic

1 pack asparagus

200ml cider vinegar

2 vegetable stock cubes

2 x 120g Fish & Nature tuna loins in organic olive oil

Boil a large pan of water, adding the spaghetti when on a rolling boil, and cook for 7-8 minutes. Add the olive oil to a heavy based frying pan. Cook the onion until soft and add the pepper for a couple of minutes. De-glaze the pan with the cider vinegar.

Crush the garlic and add, followed by the asparagus, fry for 2 minutes. Add the stock cubes to the mixture, then add the tinned tomatoes. Put both tins of tuna into the pan, together with their olive oil and stir into the mixture. Drain the spaghetti and serve with the tuna bolognese sauce. Serve with chopped parsley, if desired.

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