• Spaghetti with tuna, croutons and parsley (SBS Food)Source: SBS Food





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  • 400 g (14 oz) spaghetti
  • olive oil, for cooking
  • 175 g (6 oz) day-old sourdough bread, roughly torn into chunky pieces
  • 350 g (12 oz) tinned tuna in oil, drained
  • chopped zest and juice of 1 lemon
  • 1 small handful roughly chopped flat-leaf (Italian) parsley
  • salt and freshly ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Bring a large saucepan of water to the boil over high heat. Add a good pinch of salt. Add the pasta and stir until the water has returned to the boil. Reduce the heat, cover and cook the pasta at a fast simmer for 8 minutes.

Meanwhile, heat a large heavy-based frying pan over medium–high heat. Add a generous splash of oil, then add the bread and cook for 4–5 minutes, stirring often, until the pieces of bread are golden and crunchy. Remove and drain on paper towel.

Drain the pasta well, then add the bread, tuna, lemon zest and juice, and parsley. Season with the salt and pepper and serve.


Recipe from What’s For Dinner by Michele Curtis. Published by Hardie Grant Books.