Paradiso pan

Ingredients for 2 servings:

• 1 can tuna in its own juice, drained
• 1 handful of pine nuts
• 1 dash of walnut oil for frying
• 1 pack of cocktail tomatoes, colorful
• 1 zucchini
• 1 small onion(s), red
• 200 g carrot(s) or 1 bunch, cut into sticks
• 1 cucumber(s)
• 1 pack of feta cheese
• salt and pepper
• 1 pinch of parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

simple and easy, for the Lurch spiral cutter

Trim a little off each end of the zucchini and then cut the zucchini in half. I then put both pieces through the spiralizer to make zucchini spaghetti. Season the spaghetti with salt and pepper. Quarter the cherry tomatoes. Using a different attachment, I spiralize the cucumber like the zucchini; they will then look like wavy ribbon pasta. Dice the red onion. I always buy pre-cut carrots. Heat the zucchini spaghetti in a pan with walnut oil (any other oil will do, of course). Then add the pine nuts and gradually add the vegetables to give the pan a nice color. Then add all the feta cheese until it melts and is well mixed with the vegetables. Fry for a little longer and season with salt and pepper. I always add a pinch of dried parsley. To decorate, place the tuna (one can for 2 people) in the center of the plate in the desired shape and arrange the contents of the pan around it on the plate.