Prep 5 mins
Cook 25 mins
This is from Lesley Waters (UK TV-Chef) 'Easy Ways to Success-Healthy' cookbook. It can be served hot or cold, so it makes it ideal for lunch boxes or picnics.
- 225 g spaghetti (8oz)
- 1 tablespoon olive oil
- 1 onion, chopped finely
- 1 garlic clove, crushed
- 5 eggs, beaten
- 2 (6 ounce) cans tuna in water, drained and flaked
- 1⁄4 cup cheddar cheese, grated
- salt, to taste
- pepper, to taste
- Cook the spaghetti al dente, according to directions.
- Drain and rinse under plenty of cold water, drain again and put aside.
- Heat the oil in a large non stick skillet, which has to be suitable to put under the broiler/grill.
- Fry the onion over a medium heat for approximately five minutes, then add the garlic and cook for another minute.
- In a large bowl combine the pasta, tuna eggs and onion/garlic mixture.
- Season to taste with salt and pepper, you can also add some oregano or basil if you like.
- Pour everything into your skillet and top with cheese.
- Cook on top of the hob, without stirring, until the eggs are nearly fully set, about ten minutes.
- Place under a preheated medium grill/broiler and grill until fully set and starting to brown.
- It's good cut into wedges and served with a salad.
This recipe is great! I did add extra garlic, I think I used 3 cloves, and I added some oregano and basil. This dish was SUPER easy to prepare, and my husband said he didn't know canned tuna could taste this good. I will make this again.
This is the perfect quick weeknight meal. I made it even quicker by eliminating a few steps. I didn't saute the onion and garlic, but threw in some green onions and pressed garlic, mixed it all in and baked it directly in the oven (skipped the stovetop step). At 400F, it was ready in about 20min. I also used only egg-whites to reduce the cholesterol. It set beautifully and was deliciously crispy on top. Thanks Sylvie, I will be making this again.
Wow, this is a very forgiving dish! I tried to change it up just a bit to make it healthier but messed up in so many ways...and it still came out good! First used 8 oz. Shitaki Spaghetti, and egg whites (but didnt have enough! so only used 1/2 a cup instead of 1 c (woops, so added just a bit of milk and water), then my onions were bad so used onion powder and garlic powder (accidently used too much garlic powder (double) but thankfully it did not overpower the dish.) Should have used less tuna but forgot so still used 2 cans! and I did double the cheese as recommend by other reviewers. Then realized when it only had 6 min in the oven, that I forgot to put the salt and pepper in it! But ended up putting it in the oven at 400 degrees for 20 minutes, then broiled it for 3 minutes to brown the cheese. <br/>But finally, the dish wasnt bad at all. There wasnt too much flavor other than the tuna (my fault, should have reduced that!), and maybe you need to make sure you drain it REALLY well too as caused a softness, watery flavor in the pie. (perhaps was my quick bit of water and milk, but I dont think so). .... but alas my kids, 3yr and 10 yrs did not like it. But I think would also be good with shredded chicken so worth another try. I would make it again and keep experimenting, my recipe got it down to 133 cal per svg, 3 carbs, reduced the sodium a little (its all in the tuna and cheese) but because of the egg "situation" it reduced the protein from 39 to 21. Anyway, have fun, it is worth a try!!