Kumara ‘pasta’ with tuna and tomato
Last updated date: 30 August 2018
(at time of publication)
- 500g (2-3) orange kumarasweet-potatoX
- 400g can cherry tomatoes
- ½ cup red wine
- 1 teaspoon brown sugarlight brown cane sugarX
- 400g silver beet, stalks discarded, roughly chopped
- 425g can tuna in spring water, drained
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly grated parmesan cheese
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.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 2g
Dietary fibre 8g
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