Asian fettuccine with tuna

Prep 10 min
Plus Cooking time: 8 minutes
Makes 8 cups (2 L)

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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.


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