Kumara ‘pasta’ with tuna and tomato

1 Using a julienne peeler or mandolin, slice kumara into long ‘noodles’. Microwave in a large bowl for 1 minute on high. Set aside.

2 In a saucepan combine cherry tomatoes, red wine and brown sugar. Bring to the boil, then reduce heat and simmer for 5 minutes, until slightly reduced. Add silver beet. Mix well until silver beet is cooked then add tuna and mix through gently. Take off heat and set aside.

3 Heat 1 tablespoon olive oil over a moderate heat in a large pan. Add kumara and stir-fry for 5 minutes until tender.

4 Serve kumara pasta with tomato sauce. Drizzle with remaining olive oil and sprinkle with parmesan and freshly ground black pepper to serve.