Kumara ‘pasta’ with tuna and tomato
Ingredients
Nutrition Info.(per serve)
500g (2-3) orange kumara
400g can cherry tomatoes
1/2 cup red wine
1 teaspoon brown sugarlight brown cane sugarX
400g silver beet, stalks discarded, roughly chopped
425g can tuna in spring water, drained
3 tablespoons extra-virgin olive oil
2 tablespoons freshly grated parmesan cheese
Nutrition Info
Kilojoules 1630kJ
Calories 390cal
Protein 28g
Total fat 9g
Saturated fat 2g
Carbohydrates 40g
Sugars 13g
Dietary fibre 8g
Sodium 450mg
Calcium 150mg
Iron 3.5mg
Instructions
1 Using a julienne peeler or mandolin, slice kumara into long ‘noodles’. Microwave in a large bowl for 1 minute on high. Set aside.
2 In a saucepan combine cherry tomatoes, red wine and brown sugar. Bring to the boil, then reduce heat and simmer for 5 minutes, until slightly reduced. Add silver beet. Mix well until silver beet is cooked then add tuna and mix through gently. Take off heat and set aside.
3 Heat 1 tablespoon olive oil over a moderate heat in a large pan. Add kumara and stir-fry for 5 minutes until tender.
4 Serve kumara pasta with tomato sauce. Drizzle with remaining olive oil and sprinkle with parmesan and freshly ground black pepper to serve.
Last updated date: 30 August 2018
2018-08-30 10:41:34
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