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Tuna, Fennel and Kale Orecchiette
35 mins
serves
4
35 mins
serves
4
Ingredients
- ¼ cup extra virgin olive oil
- 2 cloves garlic, crushed
- 3 sprigs thyme
- 1 large bulb fennel, finely chopped
- 500g orecchiette pasta (or your favourite short pasta)
- 185g can tuna in olive oil, drained
- juice of a lemon
- 50g Leafy Patch Baby Kale
- salt and pepper, to taste
- 150g soft feta cheese
Tip
Method
- Heat olive oil in a large frypan over medium heat. Add garlic, thyme and fennel and gently sauté, covered, over medium low heat for 7-10 minutes or until fennel is soft. Discard any thyme stalks.
- Cook orecchiette in a pot of boiling salted water until al dente. Reserve ½ cup cooking liquid and then drain.
- Add the tuna, lemon juice, Leafy Patch Baby Kale and orecchiette into the fennel mixture, and gently toss over medium heat for a minute or until kale wilts, adding a little of the pasta water if it looks dry. Lightly toss in the feta and season with salt and lots of pepper. Serve immediately.
Nutritional information (per serve)
Energy
KJ
Protein
G
Total Fat
G
Saturated Fat
G
Carbohydrates
G
Sugars
G
Dietary Fibre
G
Sodium
MJ
Calcium
MJ
Iron
MJ
