This simple store-cupboard ragù is an excellent recipe to whip out when you're in a fix. It's packed with lean protein and perfect for meal prepping throughout the week.
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Serves
6
Shallots
Garlic Cloves
Lemon
Plum Tomatoes
Fresh Basil
Tuna
Olive Oil
Serves
6
Shallots
Garlic Cloves
Lemon
Plum Tomatoes
Fresh Basil
Tuna
Olive Oil
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Step 1.
Trim and finely dice the shallots, then thinly slice the garlic.
Step 2.
Place a saucepan over a medium-high heat with a drizzle of olive oil. Once hot, add the shallot and garlic and cook, stirring, for 3-4 mins until translucent and fragrant.
Step 3.
Squeeze the lemon juice in and cook it out completely before tipping the canned tomatoes in. Using the back of a spoon or masher, crush the tomatoes. Bring the mixture to the boil, drop half the basil in (stalks and all), then turn the heat down to a gentle simmer. Cook, stirring occasionally, for 20-25 mins until thickened.
Step 4.
Once thickened, drain the tuna and stir it through the sauce. Taste and season with salt and pepper. Discard the cooked basil and stir through the remaining basil leaves.
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