Spaghetti with Green Peas and Tuna

Pasta and Pizza | Kyrgyzstan cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Spaghetti with green peas and tuna

Ingredients

Spaghetti - 14.1 oz
Green Peas - 4.2 oz
Fresh Mint - 0.4 oz
Spanish onions - 4.2 oz
Tuna - 8.5 oz
Tomatoes - 7.1 oz
Meyer Lemon Juice - to taste
Olive Oil - 3 fl oz
Breadcrumbs - to taste
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Boil the peas in boiling water for 3–5 minutes, then cool them down and remove the skin from each pea.

Step 2

Cut the tuna fillet into cubes about one centimeter on each side, drizzle lightly with olive oil, add a bit of torn mint, lemon juice, season with salt and pepper, and let it sit for 3–5 minutes.

Step 3

Slice the red onion into strips and sauté it in olive oil until translucent. Add the peas, stir, season with salt, and simmer on low heat for a couple of minutes. Then, add the diced tomatoes.

Step 4

Meanwhile, cook the spaghetti in salted boiling water until al dente.

Step 5

Add a ladle of pasta broth to the vegetables and simmer for another 3 minutes. Add the cooked spaghetti to the skillet with the vegetables, pour in a little more broth, mix well, and cook for about a minute.

Step 6

Add the tuna, breadcrumbs that have been toasted in a dry skillet with salt and pepper, and simmer for another half a minute. Serve immediately, garnished with mint leaves.