Lemony-Tuna Spag Bol

Serving Time icon
Servings : 4
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Total Time : 15 mins


  • 340 g can Green Giant sweet corn, drained
  • 300g spaghetti
  • 1 tsp salt
  • 250g broccoli florets
  • 2 tbsp olive oil
  • Juice and grated zest 1 lemon
  • 1 large clove garlic, crushed
  • 2 x 185g cans tuna chunks in springwater drained
  • 2 tbsp chopped parsley (optional)
  • Large saucepan
  • Medium frying pan

Canned tuna and sweet corn are brilliant store cupboard staples which can be turned into a brilliant inspiring meal with minimal hassle and expense.


  1. Put a large pan with lightly salted to boil then add the spaghetti and cook for 8 minutes. Meanwhile cut the broccoli into slices then add to the spaghetti and cook together for 2 minutes until both are just tender.
  2. While the pasta is cooking, heat a medium frying, add the oil and garlic and when it starts to sizzle, add the drained sweet corn, toss together for 2 minutes. Add lemon juice and zest, then the drained tuna and break it up with a wooden spoon while it is heating through for 2-3 minutes. Add parsley if using.
  3. Drain the pasta and broccoli and divide between heated serving dishes. Spoon over the tuna and sweet corn mixture and fork through into the spaghetti.
  4. Serve with a little grated cheese if wished. Accompany with a green or mixed salad.