Whole wheat spaghetti: 60g (dry), Tuna (canned in water, drained): 85g (3 oz), Cherry tomatoes: 100g (1/2 cup, halved), Capers: 10g (1 tbsp), Garlic: 3g (1 clove, minced), Red onion: 30g (1/4 cup, thinly sliced), Lemon juice: 10ml (2 tsp), Olive oil: 10ml (2 tsp), Red pepper flakes: 1g (1/4 tsp), Fresh parsley: 5g (1 tbsp, chopped), Salt: 1g (pinch), Black pepper: 1g (1/4 tsp)
1. Cook 60g whole wheat spaghetti according to package directions. Drain and set aside. 2. Heat 10ml olive oil in a large skillet over medium heat. 3. Add 30g sliced red onion and cook until softened, about 3 minutes. 4. Add 3g minced garlic and 1g red pepper flakes. Cook for 30 seconds. 5. Add 100g halved cherry tomatoes and cook until they begin to soften, about 2 minutes. 6. Add 85g drained tuna, breaking it up with a fork, and 10g capers. Cook for 1-2 minutes. 7. Add the cooked pasta to the skillet and toss to combine. 8. Add 10ml lemon juice, a pinch of salt, and 1g black pepper. Toss again. 9. Serve topped with 5g chopped parsley.
