When the Hairy Bikers brought out their ‘dieters’ cookbook following the TV show I wasn’t sure it was really for me. I enjoy their shows and use their pie book all the time. In fact, my first ever blog post was their Steak and Mushroom Pie. What I wasn’t sure about was a diet version of the Hairy Bikers!
Anyway, cut to a couple of months later and more than a couple of my close friends have told me how good it is. So, now I have a copy and I have to admit its really good. In fact, one of my weeknight staples is their Spanish Chicken Traybake. I see that they’ve just brought out the second book and it’s well and truly on my Christmas list! You will find this recipe on page 142 in The Hairy Dieters: How to Love Food and Lose Weight. I struggled to find it online unfortunately so you’ll have to go and buy the book!
Recipe step by step in pictures:
1) Gather your ingredients – the recipe calls for tender stem broccoli but works just as well with the usual stuff! Just make sure that you cut it up nice and thin so that the stems cook through.
2) Cleverly, you cook your spaghetti before adding the broccoli for the last few mins. Saving on washing up and energy!
3) After pan frying your tuna steaks (I did mine on the griddle pan), remove from the heat and toss your drained spaghetti, broccoli and cherry toms. They mix with the seasoning and tuna juices in the pan adding to the flavour. Lemon juice and parsley add the finishing touch! I use those frozen tuna steaks from Aldi. They aren’t as good as the fresh version but are perfect for the end of the month meals when you’re on a budget.
Finally, serve the tuna steak on top of the spaghetti and serve hot! This meal is really filling and so fresh tasting. Plus, it’s pretty quick so it’s great for a weeknight supper. Plus, being from the dieter’s book, it’s only 472 calories per serving!!