Kids love bolognaise but I get concerned about them eating too much red meat. So I’ve developed this tasty and easy tuna version. Use wholemeal spaghetti to give it an even healthier touch, if your kids will tolerate it.
This will make about 3 kids’ serves, so if you want it for a larger crowd, double the quantities.
1 onion, diced
1 clove garlic, chopped
Small handful fresh, or 1 teaspoon dried, oregano
1 anchovy fillet, chopped
1 x 95 g tin good quality tuna in oil
1 x 400g tin chopped tomatoes
fresh grated parmesan cheese
Put a large pan of water on to boil for the spaghetti.
Saute the onion in olive oil for 5-7 minutes, until golden. Keep an eye on it and stir frequently so the onion doesn’t stick or burn. Add the garlic (never add the garlic until the onions are cooked, or it will burn and turn bitter), anchovies and oregano and mix with the onions. Immediately add the tomatoes. Drain the tuna well and crumble it into the sauce with a fork. Cook for about 15 minutes, stir in the parsley in the last few minutes. You should have put the spaghetti on and cooked to the packet instructions while the sauce was simmering, so both should be ready at the same time. Serve the spaghetti and sauce topped with grated parmesan. A little garden salad is perfect with this.
Variations: If you want to serve this for adults as well, you could spice it up with some sliced olives and dried crushed chillis added to the adults’ serves. Unless you are one of those rare people with kids who eat these things. And I envy you if you are.