Fusilli with tomato and tuna sauce

Ingredients for 4 servings:

• 4 beefsteak tomatoes
• ½ bunch basil
• 1 can of tuna in its own juice (150 g drained weight)
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar, white
• 2 garlic cloves
• Sea salt
• Pepper from the mill
• 400 g pasta (fusilli, preferably whole wheat)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Lunch with only 504 calories!

Score the tomatoes crosswise, blanch them, peel them, remove the seeds, and dice the flesh. Purée half of the tomatoes with an immersion blender. Wash the basil, shake it dry, pluck the leaves from the stems, and cut them into fine strips. Drain the tuna in a sieve and let it drain well. Mix the diced tomatoes and tomato puree with the olive oil and vinegar. Peel the garlic and press it in. Season everything with salt and pepper. Lightly shred the tuna with a fork and fold it in with the basil. Cook the fusilli in plenty of boiling salted water according to the package instructions until al dente. Drain in a sieve and let it drain well. Mix the cold tomato and tuna sauce into the hot pasta and serve immediately. Calories: 504, Protein: 24g, Fat: 12g, and Carbohydrates: 74g per serving.