Macaroni with tomato and tuna ragout
- 400 g Macaroni
- Salt
- 300 g fresh tuna
- 2 EL lemon juice
- 200 g Leeks
- 3 EL Olive oil
- 1 pack (500 g) chunky tomatoes
-
50 g pepper-filled olives - 50 g black olives
- black pepper
- flat-leaf parsley
- fresh rosemary and lemon wedges
20 minutes
leic ht
- 1.
- Cook the macaroni in boiling salted water for about 12 minutes. In the meantime, wash the tuna, pat dry and cut into small pieces. Drizzle with lemon juice. Clean and wash the leek and cut into rings. Heat 2 tablespoons of oil in a pan. Fry the tuna in it, remove. Put the leek in the frying fat, fry briefly. Add tomatoes and olives. Season to taste with salt, pepper and rosemary. Add the tuna. Wash and roughly chop parsley. Drain the macaroni. Add 1 tablespoon of oil and the parsley to the saucepan and toss the macaroni in it. Arrange the pasta with the sauce on a plate. Garnish with fresh rosemary and lemon wedges if desired
1 person approx.:
- 660 kcal
- 2770 kJ
- 31 g protein
- 26 g fat
- 77 g carbohydrates
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