Fusilli with tuna and tomatoes


That tastes like the sea! Fusilli with a delicious tuna-tomatoe sauce.


400 g Fusilli
2 tomatoes
100 g spinach
2 onions
3 cans canned tuna
1 bunch parsley, chopped
2 tbsp olive oil
a little bit of salt and pepper


  • Slice the onions and fry them in oil in a casserole. In the mean time, dice the tomatoes and add them to the onions.
  • Clean the spinach and add it too.
  • After the spinach have simmered, add the broken-up tuna and season with the chopped parsley, salt, and pepper.
  • Cook the fusilli until “al dente”, drain, and add the sauce.
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