82
Creamy tuna pasta
Serves 4
Ingredients:
450 g (1 lb) dried fusilli pasta or
similar
1 yellow or red pepper,
de-seeded and quartered
Salt and freshly ground black
pepper
275–375 ml (10–14 fl oz) crème
fraîche
2–3 tbsp green pesto
200 g (7 oz) can tuna fish,
drained
1 spring onion, finely chopped
Basil leaves for garnish
Method:
1. In a solid container, cover the pasta with
boiling water and cook at 120°C for about 6–
8 minutes or 12–14 minutes at 100°C until
just tender (al dente).
2. Cook the pepper in a perforated container at
120°C for 5–6 minutes or at 100°C for 10–12
minutes, then chop roughly.
3. Drain the cooked pasta thoroughly and
return it to the dish. Season well and mix in
the crème fraîche, pesto, tuna, pepper and
spring onion. Steam for 1 minute only at
100°C.
4. Scatter over a few basil leaves and serve.
Tip
Alternatively, red pesto may be used.
