1 of 5 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (254g) Recipe makes 4 servings
Calories 514
Calories from Fat 140		(27%)
Amount Per Serving		%DV
	Total Fat 15.6g	23%
	Saturated Fat 4.8g	23%
	Monounsaturated Fat 6.3g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 309mg		103%
Sodium 472mg		19%
Potassium 448mg		12%
Total Carbohydrate 51.5g		17%
	Dietary Fiber 2.5g	9%
	Sugars 2.8g
Protein 39.4g		78%
detailed view... how is this calculated?

people who like this recipe also like:

Kung Pao Chicken

By: PanNan

Lil Smokies

By: Junebug

Honey Dijon Mustard Dressing

By: Dancer^

Homemade Beefaroni

By: DiB's

Ground Beef Stroganoff

By: *~Christine~*

Spaghetti Rosti With Tuna

Recipe #120914 | 30 min | 5 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: -Sylvie-
May 8, 2005

This is from Lesley Waters (UK TV-Chef) 'Easy Ways to Success-Healthy' cookbook. It can be served hot or cold, so it makes it ideal for lunch boxes or picnics.

SERVES 4 -6 (change servings and units)

Ingredients

225 g spaghetti (8oz)
1 tablespoon olive oil
1 onion, chopped finely
1 garlic clove, crushed
5 eggs, beaten
2 (6 ounce) cans tuna in water, drained and flaked
1/4 cup cheddar cheese, grated
salt, to taste
pepper, to taste

Directions

1
Cook the spaghetti al dente, according to directions.
2
Drain and rinse under plenty of cold water, drain again and put aside.
3
Heat the oil in a large non stick skillet, which has to be suitable to put under the broiler/grill.
4
Fry the onion over a medium heat for approximately five minutes, then add the garlic and cook for another minute.
5
In a large bowl combine the pasta, tuna eggs and onion/garlic mixture.
6
Season to taste with salt and pepper, you can also add some oregano or basil if you like.
7
Pour everything into your skillet and top with cheese.
8
Cook on top of the hob, without stirring, until the eggs are nearly fully set, about ten minutes.
9
Place under a preheated medium grill/broiler and grill until fully set and starting to brown.
10
It's good cut into wedges and served with a salad.

Questions about this recipe?

Featured Reviews for This Recipe

From: Heaven's Kitchen

On May 9, 2009

I enjoyed this very much, but my family didn't care for it, so I probably won't make it again. Maybe I'll try again when the kids are older. I think the texture of it might have been a turn off for the little ones, with the egg holding the spaghetti together. They normally love spaghetti! Oh well, I definitely would recommend this recipe for others to try. I enjoyed it, and I think it would be good to try it with different flavored pastas as well.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Mrs. Rachel

On Dec 17, 2008

This recipe is great! I did add extra garlic, I think I used 3 cloves, and I added some oregano and basil. This dish was SUPER easy to prepare, and my husband said he didn't know canned tuna could taste this good. I will make this again.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: CountryMama

On Jul 18, 2008

We found this a little dry, but it was so easy and quite tasty (as well as being a good use of our zillions of eggs) so I'd make it again. I used a little more cheese than called for.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Thorsten

On Jul 22, 2005

Fabulous in any way: very delicious, easy to make and it will fit into almost any ocasion. Ingredients are always on hand and within short time you can serve a delightful dish (hot) or cold (if prepared in advance). I followed the recipe as described, added some basil and have used parmesan instead of cheddar. The rosti came out of the oven with a crisp cheese crust. Tuna and pasta are a wonderful combination. The pasta 'outside' has a crunchy texture, whereas the pasta 'inside' is still al dente. The flavors of Tuna and Pasta are very well blended if you flake the fish to little pieces. After you cooked it once you will find that you can easily adapt it to your needs (e.g. use canned salmon). If you prepare it in advance you have a wonderful finger food for a picnic or as a appy. I have had a glas of red wine with it. Add a green salad and you will have a fast and easy to make light dish. And it healthy, too. Fish proteins and Pasta carbohydrates are exactly what you need after yor training. To make the story short: the wonderful spaghetti rosti are a real keeper also in your (daily) cookbook.

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 13 reviews