Spaghetti with tuna sauce

Name: Spaghetti with tuna sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Shallots; 6 TABLESPOONS Oil; 1 can(s) (210 ml, drained weight 150 g) Tuna in its own juice; 150 ml Fish stock (from the glass); 250 g Whipped cream; 100 g pitted green olives; 2 TABLESPOONS Capers (from the glass); 7-10 Tbsp juice of 1/2 lemon; 350 g Spaghetti; 7-10 Tbsp Salt; 3 TABLESPOONS sauce thickener; 7-10 Tbsp Pepper; 6 Stem(s) Oregano; 300 g Courgette

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Shallots
6 TABLESPOONS Oil
1 can(s) (210 ml, drained weight 150 g) Tuna in its own juice
150 ml Fish stock (from the glass)
250 g Whipped cream
100 g pitted green olives
2 TABLESPOONS Capers (from the glass)
7-10 Tbsp juice of 1/2 lemon
350 g Spaghetti
7-10 Tbsp Salt
3 TABLESPOONS sauce thickener
7-10 Tbsp Pepper
6 Stem(s) Oregano
300 g Courgette

Directions

1
Peel and finely dice the shallots. Fry in 2 tablespoons of hot oil until translucent. Drain tuna, pluck coarsely with a fork and fry briefly. Add fish stock and cream. Coarsely chop the olives.
2
Add olives, capers and lemon juice and simmer for 10 minutes. Cook pasta in boiling salted water for 8-10 minutes. Bring sauce to the boil, stir in sauce thickener. Season to taste with salt and pepper. Pluck the oregano leaves from the stalks and add to the sauce. Clean and wash the zucchini. First cut lengthwise into thin slices, then into thin strips. Drain the pasta and chill in cold water. Heat the remaining oil in a large frying pan. Fry the zucchini strips briefly.
3
Clean and wash the zucchini. First cut lengthwise into thin slices, then into thin strips. Drain the pasta and chill in cold water. Heat the remaining oil in a large frying pan. Fry the zucchini strips briefly. Add the noodles and mix. Add sauce