Tuna & Brown Rice Spaghetti

This meal is so easy, quick, tasty, cheap and full of protein and healthy carbs. It’s a perfect post workout meal.
You can pretty much add anything you want to it! Nuts, sun dried tomatoes,  cheese, different veggies etc

1 onion
1 red pepper diced ( you can actually use any veggies really, this is what I had on hand this time)
1/2 cupped chopped spinach
2 garlic cloves chopped
1tsp oregano
1tsp basil
1tsp parsley
1/2 tsp crushed red pepper  (or more depending on how spicy you want it)
2 cans of tuna drained (packed in water, low sodium)
1T olive oil ( or sub water if you prefer to keep the fat count down)
sea salt and pepper as you like
Brown rice spaghetti – enough for 2-4 ( depending on serving size)
3/4 cup of water from spaghetti pot
Parmesan cheese as desired 

Bring water to a boil and cook spaghetti noodles until cooked but still firm and chewy. It’s important not to over cook them or they fall apart. Plus you want a bit of chew. Meanwhile on low heat saute onions and peppers with olive oil (or water) until soft. Add garlic. Once cooked add oregano, basil, parsley, crushed pepper, tuna and salt and pepper. When noodles are done add them to the pan without rinsing and mix with a spatula to cover the noodles with tuna mix. Add 3/4 cup water from cooked noodle pot and stir to coat. You can add another tablespoon of olive oil here if you like but be mindful of the added calories (it will depend on your caloric needs). Cook for about 2 minutes just to blend flavors. 

Sprinkle with Parmesan cheese if using and top with fresh basil before serving.


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