Spaghetti, Tuna et Parsley

spaghetti tuna et parsley

Spaghetti, Tuna et Parsley

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Servings: 6
Calories: 823


  • 1 lb spaghetti
  • 1 tbsp olive oil
  • 1 oz butter
  • black olives to serve (optional)


  • 7 oz can tuna drained
  • 2 oz can anchovies drained
  • 9 floz olive oil
  • 9 floz roughly chopped fresh flat-leaf parsley
  • 1/4 pint creme fraiche
  • salt and pepper


  • Cook the spaghetti in a large saucepan of salted boiling water, adding the olive oil, for 8 - 10 minutes or until tender. Drain the spaghetti in a colander and return to the pan. Add the butter, toss thoroughly to coat and keep warm until required.
  • Remove any bones from the tuna and flake into smaller pieces, using 2 forks. Put the tuna in a blender or food processor with the anchovies, olive oil and parsley and process until the sauce is smooth. Pour in the creme fraiche and process for a few seconds to blend. Taste the sauce and season with salt and pepper.
  • Warm 4 plates. Shake the saucepan of spaghetti over a medium heat for a few minutes or until it is thoroughly warmed through.
  • Pour the sauce over the spaghetti and toss quickly, using 2 forks. Serve immediately with a small dish of black olives, if liked.
Calories: 823 kcal
Carbohydrates: 60 g
Protein: 21 g
Fat: 56g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 30 mg
Sodium: 512 mg
Potassium: 527 mg
Fiber: 4 g
Sugar: 3 g
Vitamin A: 3877 IU
Vitamin C: 59 mg
Calcium: 106 mg
Iron: 5 mg
Cuisine Italian
Ingredients Fish & Seafood
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