2 Serves
21 Mins
69 g
89 g
37 g
Bring a large pot of water to a boil and cook the spaghetti according to package instructions until al dente.
Ingredients, vitamins, and health benefits
Spaghetti
Water
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Vitamin K
492 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
20 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
372 µg / 400 µgCalcium
806 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
556 mg / 420 mgPhosphorus
1034 mg / 1,250 mgPotassium
2548 mg / 4,700 mgSodium
2315 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
122 µg / 55 µgFiber
16 g / 28 gSugar
4 g / 50 gSaturated Fat
6 g / 20 gCholesterol
37 mg / 300 mgCaffeine
0 mgNet Carbs
73 gAlcohol
0 g
While the pasta cooks, heat the chili oil in a frying pan over medium heat and sauté the chopped onion until translucent.
Drain the canned tuna and add it to the pan, warming it through, then stir in the fresh parsley, red pepper flakes, and a pinch of coarse salt.
Drain the cooked spaghetti and toss it directly into the pan with the tuna mixture using tongs.
Serve immediately, garnished with sliced almonds, additional fresh parsley, Parmesan cheese shavings, and a final drizzle of lemon oil.
Chili Oil
Onion
Tuna
Parsley
Red Pepper Flakes
Coarse Salt
Sliced Almonds
Parmesan Cheese
Lemon Oil
Vitamin A
1706 µg / 900 µgVitamin C
309 mg / 90 mgVitamin E
8 mg / 15 mgVitamin K
492 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
20 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
372 µg / 400 µgCalcium
806 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
556 mg / 420 mgPhosphorus
1034 mg / 1,250 mgPotassium
2548 mg / 4,700 mgSodium
Fiber
16 g / 28 gSugar
4 g / 50 gSaturated Fat
6 g / 20 gCholesterol
37 mg / 300 mgCaffeine
0 mgNet Carbs
17
g93
g33
g
ItalianZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
122 µg / 55 µgAlcohol
0 g