It’s simple to put together this ground beef shepherd’s pie. In the recipe, browned meat and your preferred vegetables are combined and covered in creamy mashed potatoes. You can prepare a quick and easy dinner for your family.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound dry spaghetti
- 2 tablespoons olive oil
- ½ cup chopped onion
- ¼ cup chopped Kalamata olives
- 3 tablespoons capers
- 4 anchovy fillets, finely chopped
- 5 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- ½ cup Pinot Grigio
- ½ teaspoon red pepper flakes
- 3 (4 ounce) tuna steaks
- ½ teaspoon Italian seasoning
- 1 tablespoon fresh basil leaves, chiffonade
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1/4 cup pasta water.
- While pasta cooks, heat olive oil in a saute pan over medium heat. Once oil is shimmering, add onion, Kalamata olives, capers, anchovies, and garlic. Cook and stir until onions are soft, about 5 minutes. Add crushed tomatoes, white wine, and red pepper flakes. Stir to incorporate.
- Nestle the tuna steaks into the sauce, cover, and cook until the tuna flakes easily, about 10 minutes. If sauce is too thick, add in the reserved pasta water, 1 tablespoon at a time. Add in the Italian seasoning.
- Serve tuna and sauce on top of cooked pasta. Garnish with basil if desired.
Nutrition Facts
| Calories | 473 kcal |
| Carbohydrate | 70 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 6 g |
| Protein | 26 g |
| Saturated Fat | 1 g |
| Sodium | 517 mg |
| Sugars | 3 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |