Spaghetti Rosti with Tuna

Spaghetti Rosti with Tuna

Serves 4

Points plan 7 pts per serving

Core: count 1 pt per serving for the cheese or omit it altogether for a totally core meal.

220 g dried spaghetti

1 tbsp olive oil

1 onion, peeled and finely chopped

1 clove garlic, peeled and crushed

5 medium eggs, beaten

2 x 200g tins tuna in spring water or brine, drained and flaked

40 g mature Cheddar cheese, grated

Freshly ground black pepper

Cook the spaghetti in a large pan of boiling water for 8-10 minutes or until al dente (tender but firm to the bite). Drain, rinse under cold running water, drain well and place in a large bowl.

Meanwhile, heat the olive oil in a large non-stick frying pan (suitable for use under the grill). Add the onion and cook for 5 minutes, then stir in the garlic and cook for a further 1 minute. Add to the cooked pasta with the beaten eggs and tuna and toss to mix, seasoning well.

Preheat the grill. Arrange the spaghetti mixture evenly in the frying pan and scatter over the cheese. Continue to cook on the hob for 10 minutes or until the eggs are almost set.

Place under the grill for 3-4 minutes or until just set and golden on top. Slide the rosti out of the pan on to a board. Cut into wedges and serve warm with roasted vine tomatoes or salad leaves. Alternatively, allow to cool and pack into lunchboxes.