John Myers
Contents
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Ingredients
For the balsamic mushrooms:
- 300 g Mushrooms
- 1 large Red Onion
- 1 sprig Rosemary fresh
- 3 tbsp Cold pressed olive oil
- Himalayan salt, colored pepper from the mill
- 70 ml White balsamic vinegar
- 1 tsp Honey
- 0,5 tsp Sambal Oelek
For the tuna feta cream:
- 1 can Canned tuna drained in oil
- 125 g Crumbled Feta
- 0,5 bunch Basil
- 1 sprig Rosemary fresh
- Freshly squeezed juice of half a lemon
- 1 tbsp Crème fraîche with herbs
- 2 tbsp Freshly grated Parmesan
- 2 tsp Roasted peanuts, unsalted
- 1 tbsp Cold pressed olive oil
- 0,5 tsp Chilli flakes
- Some salt, colored pepper from the mill
- 2 Vine tomatoes
Aside from that:
- Some basil for garnish
- 500 g Pasta of your choice, here mini trap
Instructions
- Clean the mushrooms and cut into slices. Peel the garlic and onion, then dice. Rinse the rosemary and pat dry. Heat the olive oil in a pan, first the mushrooms, rosemary and onion, after three minutes add the garlic to the pan. Season with Himalayan salt and pepper (use the salt sparingly as it has a strong flavor). Fry everything until the onion cubes are translucent. Then deglaze with the balsamic vinegar, stir in honey and let it steep for another five minutes over low heat. Finally stir in the sambal oelek. Remove the rosemary from the pan and let the mushrooms cool completely.
- In the meantime, for the tuna feta cream, rinse off the basil and rosemary and shake dry, put 1/3 of the basil aside. Roughly chop the remaining basil leaves, chop the rosemary needles a little smaller.
- Puree the tuna, feta, basil, rosemary, lemon juice, crème fraîche, Parmesan, peanuts, olive oil and chilli flakes in the universal chopper. Season with salt and pepper and season to taste. Put the paste in a bowl.
- Puree the mushroom and onion mixture medium-fine and add to the tuna paste. Divide the remaining basil leaves into strips. Wash tomatoes, remove stalks and insides. Cut tomatoes into cubes, set aside about 3 teaspoons for garnish. Put the tomato cubes together with the basil strips in the bowl and mix everything together well. Season again to taste and let it steep for about three hours.
- When the pesto is cooked through, take it out of the fridge. Cook the pasta in salted water according to the instructions on the packet and drain. Pour the desired amount of pesto into the hot pasta and mix. Garnish with the remaining diced tomatoes and a little basil and serve immediately.
Nutrition
Serving: 100gCalories: 239kcalCarbohydrates: 1.8gProtein: 7.7gFat: 22.4g
