Tuna Pasta with Beetroot Leaves & Fennel

Tuna pasta, a classic for many of us in those rather lazy days where all we look for is something quick, easy and revitalizing. Today is time to give this scrumptious dish a little tweak - trust me, you won’t like to miss out on this one. Perfect for a quick lunch, batch cooking or even for a dinner with friends - and… don’t forget some of the old good red wine to go with it!

Ingredients

• 250g mezzi rigatoni

• 2 red onions, finely chopped

• 4 spring onions, finely chopped

• 2 handfuls beetroot leaves, chopped

• 2 garlic cloves, minced

• 1/2 cup fennel fronds

• 120g (2 small tins) tinned tuna

• 1tbsp olive oil

• 1tsp sweet smoked paprika

• 1tsp dried sage

• salt and pepper

• Pumpkin seeds for garnishing (optional)

Method

1. Cook the pasta in slightly salted boiling water, until al dente. Drain well and reserve some of the pasta water

2. Heat up olive oil in a large frying pan, add the garlic, onion and spring onions. Cook for approx. 5 minutes until onion turn translucent.

3. Incorporate the smoked paprika, sage, beetroot leaves, fennel and tuna and combine well. Add in the salt and pepper, pasta and cooking water. Stir well.

4. Serve in a bowl and garnish with some pumpkin seeds and oregano. You can keep refrigerated any leftovers up for 3 days.