An everyday dish for 2, ready in 20 minutes, around $1.44 a serving. People actually plan it with Popotam, and it's in season in October.
Fill the saucepan halfway with water and bring it to a boil over high heat. Add a pinch of salt.
Drop the 160 g of pasta into the boiling water and let it cook for 8 to 10 min, following the package. Drain in the colander without rinsing.
Peel the onion and dice it small on the cutting board.
Add 1 tsp of olive oil to the nonstick skillet over medium heat. Add the diced onion and cook it for 3 min, stirring.
Stir the 300 g of crushed tomatoes into the skillet with the onion. Let it simmer over low heat for 5 min, stirring.
Drain the canned tuna well and add it to the skillet with the tomatoes. Stir gently and let it warm for 2 min.
Add a little pepper and a pinch of salt if needed. Taste and adjust the seasoning.
Divide the drained pasta between two plates. Top with the tuna, tomato and onion sauce.
One serving has about 525 kcal. 50% comes from carbs, 29% from protein and 18% from fat.
| Energy | 525 kcal |
| Protein | 38.7 g |
| Carbs | 66.2 g |
| of which sugars | 8.8 g |
| Fat | 10.4 g |
| of which saturated fat | 2.1 g |
| Fiber | 5.8 g |
| Salt | 1.3 g |
Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.
About $1.44 a serving, adding up the average prices of the ingredients you need to buy.
Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.
1 day in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.
Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.
Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.
Build my week