LCD – All Recipes, Salad
1 tablespoon cold-pressed virgin olive oil
8 garlic cloves minced
1 onion chopped
784 grams (28 ounces) canned tomatoes and juice 2 tablespoons tomato paste
Salt and pepper to taste
2 tablespoons chopped fresh basil
2 medium-sized tuna steaks
Pinch ground hot chilli (optional)
450 grams (one pound) penne pasta or gluten-free pasta
(GF, DF, NF)
Heat oil in a pan. Sauté 4 of the garlic cloves and onions for a few minutes.
Add the tomatoes, tomato paste, salt, pepper and basil and stir together.
Cover and simmer for 20 minutes, but keep stirring to prevent sticking.
Add a little water if too dry. Set this aside.
In a large heavy-based pan or wok that will hold all the ingredients, cook the remainder of the garlic in a little oil for 2 minutes.
Add the tuna and cook for 3 minutes each side, then flake the tuna into pieces with a fork.
Add the sauce and ground chilli (if desired) and cook for approx 5 minutes on medium heat.
Cook the penne until al dente and pour the sauce over the pasta.
Serve with a large salad.