Asian fettuccine with tuna

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10 min


8 cups (2 L)

* PLUS Cooking time: 8 minutes

A bottle of Japanese salad dressing is the simple secret behind this pasta's subtle and pleasing ginger-garlic taste.


  • 1/2 500-g pkg fettuccine or linguine pasta
  • 1 cup frozen peas
  • 8 cups baby spinach
  • 1 170-g cans tuna or salmon
  • 1/2 cup Japanese salad dressing , preferably miso flavoured
  • 1/4 tsp hot-red-chili flakes or hot sauce , optional
  • chopped cilantro, dill or parsley , optional


  • To cook pasta, bring a large pot of water to a boil over high heat. When rapidly boiling, stir in the fettuccine. Stir often for the first few minutes to keep pasta separated. Continue boiling until pasta is al dente, from 8 to 10 min. About 2 min before the pasta is done, stir in the peas.
  • While pasta is boiling, place spinach in a large bowl. Drain tuna and crumble over the spinach. If using salmon, remove bones before adding. When pasta and peas are cooked, drain well and immediately add to the spinach mixture.
  • Immediately drizzle hot pasta with dressing and sprinkle with chili flakes or add a few dashes of hot sauce if you like. Stir to evenly coat pasta. Taste, and add more dressing and chili flakes if needed. Spoon into large pasta bowls. Sprinkle with chopped cilantro or parsley.

Nutrition (per serving)

  • Calories
  • 217,
  • Protein
  • 14 g,
  • Carbohydrates
  • 27 g,
  • Fat
  • 5 g,
  • Fibre
  • 3 g,
  • Sodium
  • 392 mg.