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🍝 Creamy Tuna Pasta with Eggplant and Spring Vegetable Salad

307 kcal · 30 min · 4 servings

Ingredients

• 500 g eggplants (2 eggplants)
• 6 sprigs thyme
• 6 tbsp rapeseed oil
• salt
• pepper
• 500 g whole wheat spaghetti
• 0.5 lemon
• 1 bunch parsley
• 300 g tuna in its own juice
• 300 g lollo bionda (1 lollo bionda)
• 500 g cucumber (1 cucumber)
• 2 spring onions
• 200 g carrots (2 carrots)
• 3 tbsp vinegar
• 2 tsp sweet mustard

Instructions

1. 1. Wash the eggplant thoroughly. Cut it lengthwise into four strips. Cut these strips into approx. 1 cm cubes.
2. 2. Wash the thyme. Shake it dry to remove excess water.
3. 3. Grease a baking tray with 1 tbsp oil. Distribute the eggplant cubes and thyme evenly on it.
4. 4. Season the eggplants with salt and pepper. Place the tray under the hot oven grill for approx. 5 minutes. Turn the cubes once halfway through the cooking time.
5. 5. Cook the spaghetti in plenty of boiling salted water according to package instructions until al dente (firm to the bite).
6. 6. Squeeze the lemon half. Reserve the juice for later.
7. 7. Wash the parsley. Shake it dry. Pluck the leaves from the stems.
8. 8. Finely chop the parsley leaves.
9. 9. Drain the tuna filling. Place it in a large bowl.
10. 10. Add the grilled eggplant pieces to the bowl with the tuna.
11. 11. Puree the mixture with a hand blender until a creamy sauce forms.
12. 12. Transfer the puree to a pot. Add 200 ml water and the chopped parsley.
13. 13. Season the sauce with salt, pepper, and the lemon juice. Stir everything well.
14. 14. Warm the sauce over low heat. Stir occasionally until it is hot.
15. 15. Wash the salad ingredients (mixed salad) thoroughly. Spin them dry.
16. 16. Tear the salad leaves into bite-sized pieces. Place them in a salad bowl.
17. 17. Wash the cucumber under hot water. Dry it thoroughly.
18. 18. Slice the cucumber thinly.
19. 19. Wash the spring onions. Slice them into thin rings.
20. 20. Wash and peel the carrots. Grate them finely.
21. 21. Add the cucumber slices, spring onion rings, and grated carrots to the salad bowl.
22. 22. Whisk vinegar, mustard, salt, pepper, and the remaining oil together in a small bowl to make a dressing.
23. 23. Pour the dressing over the salad. Toss everything well so the salad is evenly coated.
24. 24. Drain the spaghetti. Let them drain well.
25. 25. Add the spaghetti to the sauce. Mix them in gently.
26. 26. Serve the pasta with the creamy tuna sauce and the fresh salad.

Nutrition per serving

• kcal: 307
• Protein: 14 g · Fett/Fat: 12 g · Carbs: 34 g