Tuna Arrabiata

Tuna Arrabiata is a deliciously satisfying meal, with refreshing and comforting flavours and textures. It creates a deliciously rich, thick and gloopy sauce which clings to the peppers and flakes of tuna and is delicious stirred into your favourite pasta. The tuna and anchovies pack a protein punch, while the coriander, chilli, paprika and ginger add a refreshing and warming digestible hug.

It is super-healthy and can be cooked on the stove or in the slow cooker. Tuna arrabiata is also delicious served cold in a wrap if you have leftovers.

I have never been a fan of mixing fish with tomato, but this meal combines the flavours so well that it has become one of my all-time favourite recipes.

Tuna Arrabiata

Serves 4 as a main course

1 knob of butter or tbsp of coconut oil (omit for the slow cooker)

300g tinned tuna, drained

50g tinned anchovies, drained

400g tinned chopped tomatoes

½ tin water (swish round the empty tin of tomatoes)

2 tbsp tomato paste

2 tbsp balsamic vinegar

8 – 10 sundried tomatoes, chopped

1 red pepper, chopped

1 yellow pepper, chopped

2 cloves garlic, chopped chunky

1 red onion, chopped

1 aubergine, diced into 2cm cubes

2″ piece ginger, grated

Pinch chilli flakes

2 tsp smoked paprika

Large handful of fresh coriander, chopped

Parmesan cheese, freshly grated or mozzarella

Salt and pepper to taste

How to prepare Tuna Arrabiata

To cook on the stove:

In a medium / large pan, melt the coconut oil or butter and fry the onion on a medium heat for 5 minutes. Add the garlic, aubergine and peppers and fry on a low heat for a further 10 minutes. Cover with a lid. Once the peppers have started to soften, add the tuna, anchovies, tomato products, water, ginger, paprika, chilli and balsamic vinegar and combine well.

Cover the pan with a lid and simmer on a low heat for 40 minutes.

Just before serving, add the coriander and grated parmesan or tear the mozzarella and scatter over the pasta.

Serve heaped on top or stirred through your favourite pasta.

Add salt and pepper to taste.

To cook in the slow cooker:

You can omit the coconut oil and/or butter and add all the ingredients except the coriander and parmesan.

Cover with a well-fitting lid and cook on a low heat for 4-5 hours.

Stir through the coriander and parmesan just before serving with your favourite pasta.

Add salt and pepper to taste.