Tuna Sweetcorn Pasta

I was quite sceptical about whether canned fish is healthy or not. So, I have done some research and my conclusion is if we are talking about tuna fish, it is better to choose the canned version. 

Tuna is a great source of protein and high in omega-3 fatty acids, however due to water contamination they are also high in mercury, which is a heavy metal. Studies showed that consuming high mercury fish on a regular basis can cause serious problems with the human’s nervous system. But it’s also a fact that bigger varieties of tuna are higher in mercury and typically canned tuna is made of smaller types of fish. 

That said, I am only cooking with tuna once or twice a month. That is good for our health and not harmful at all. This recipe is particularly good to make a super quick and more than affordable lunch using only pantry ingredients.  

Ingredients for 2:

1 can tuna

1 can (200 g) sweetcorn

1 can chopped tomatoes

Half red onion

Pinch sea salt & black pepper

0.5 tbsp oregano

0.5 tbsp basil

1 tsp garlic powder (optional)

1 tbsp olive oil

140 g pasta of your choice

Method:

Cook the pasta following the instructions on the package.

Open the tuna and the sweetcorn and drain well. 

Chop the red onion into small pieces and fry in a little bit of olive oil for 5 minutes in a small pot over medium heat.

Add the tuna and the sweetcorn to the pot and fry for 2 minutes stirring frequently. 

Add the chopped tomatoes and season with salt, pepper, oregano, and basil. If you like garlic, I recommend adding some garlic powder as well. Cook for 5 minutes to get the flavours together and mix with the cooked pasta.