recipes
Gluten free pasta with fresh tuna and kalamata olives
Serves: 2
Ingredients
- 1 red onion
- 10 kalamata olives
- 12 fresh basil leaves
- 3 cloves garlic
- 5 tbsp olive oil (Borges)
- 12 cherry tomatoes
- 200g fresh tuna
- Bunch baby spinach
- 2 tsp pine nuts
- 300g gluten-free pasta (Dr. Schar)
Method
Dice the onion, chop the garlic and sauté without browning on low heat in the olive oil. Debone the olives and cut the tomatoes in half and add together with the pine nuts tossing continuously on low heat. Add the cooked pasta and toss well together, than also add the roughly chopped basil leaves, baby spinach and season. On a clean chopping board and with a sharp knife slice the tuna in thin slices toss lightly with the pasta and serve.
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