Serves 4


  • 3 tablespoons olive oil
  • Handful of parsley, stems and leaves chopped separately
  • 2 cloves garlic, peeled and minced
  • 1 small red chilli, sliced, seeds removed and chopped
  • 1cm / 1/2 inch fresh ginger root, peeled, sliced thinly and cut into matchsticks
  • 1 large tin or carton (450 g / 1lb) of reduced salt chopped tomatoes
  • 1 large tin (400g / 140z) of tuna fish in oil, drained and broken into chunks
  • 375g / 13oz dried linguine
  • Salt and freshly ground pepper to taste


  • Large pan for the sauce
  • Pot for boiling the pasta


  1. Heat the oil in the pan over medium heat. Sauté the chopped parsley stems, the garlic, chilli, and ginger until softened, 2-3 minutes.
  2. Stir in the tomatoes, bring to a simmer, and cook gently for 5 minutes. Stir in the tuna and add salt and pepper to taste. Reduce the heat and the sauce keep warm.
  3. Cook the pasta according to package directions, and drain. Toss the pasta with the sauce and serve sprinkled with the remaining chopped parsley. Check seasoning and serve.