- Wholemeal spaghetti: 220 g
- Butter: 10 g
- Red onion: 1 piece
- Spring onions: 3 pieces
- Garlic clove: 1 piece
- tuna without oil: 0.5 tin
- flat leaf parsley: 150 ml
- vegetable broth: 150 ml
- lemon: 1 piece
- cream (30%): 150 ml
- salt: 3 pinches
- pepper: 3 pinches
Cook the spaghetti according to the package instructions.
Peel and dice onions and garlic.
Wash spring onions and cut into rings. Roughly chop the parsley.
Drain the tuna.
Heat butter in a frying pan. Saute onions and spring onions until translucent. Add garlic and tuna. Sauté for 3 minutes. Add parsley. Season with salt and pepper.
Deglaze with vegetable broth. Add the juice of half a lemon and cream. Let it heat up again, but do not boil.
Add the cooked spaghetti to the pan and mix everything well. Season with salt, pepper and lemon juice.
Serve on plates and sprinkle with a little grated lemon peel.