Spaghetti with Creamy Tuna Sauce
Spaghetti with Creamy Tuna Sauce - This always fits: Pasta, tasty sauce and a salad
Healthy, because
Even smarter
Nutritional values
Tuna is rich in healthy omega-3 fatty acids, which support brain development and provide iodine for the thyroid gland. Eggplants contain defensive bioactive substances such as terpenes and caffeic acid, especially in the shell!
If you like it sour and spicy, you can also season the tuna sauce with capers and their stock. The tuna cream also tastes good when cold like pesto with pasta.
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 586 mg | (15 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 21 mg |
Ingredients
- Ingredients
- 2 Eggplant
- 6 sprigs thyme
- 6 Tbsps Canola oil
- salt
- peppers
- 1 lb Whole Wheat Spaghetti
- ½ lemon
- 1 bunch parsley
- 11 ozs Canned tuna
- 1 head Leafy Green or Red Lettuce
- 1 Cucumber
- 2 scallions
- 2 carrots
- 3 Tbsps Vinegar
- 2 tsps sweet Mustard
Kitchen utensils
Preparation steps
Rinse eggplant, wipe dry, cut into quarters and then 1/2-inch cubes. Rinse thyme and shake dry.
Coat a baking sheet with 1 tablespoon oil. Add eggplant cubes and thyme. Season with salt and pepper and spread in an even layer. Cook until browned under a preheated broiler, about 5 minutes, turning once during cooking.
Cook spaghetti according to package directions in plenty of boiling salted water until al dente. Meanwhile, squeeze juice from lemon half. Rinse the parsley, shake dry, pluck off the leaves and chop finely.
Drain the tuna and place in a bowl. Add eggplant pieces and puree with an immersion blender.
Stir the puree with 1 cup of water and parsley in a pot. Season with salt, pepper, and lemon juice. Slowly warm over low heat, stirring occasionally.
Meanwhile, rinse lettuce, spin dry and cut or tear leaves into bite-sized pieces. Place in a salad bowl.
Rinse cucumber in hot water, wipe dry and cut into thin slices.
Rinse scallions, shake dry and cut into thin rings. Peel and coarsely grate carrots. Add carrots and the cucumber slices to the lettuce.
In a small bowl, whisk together vinegar, mustard, salt and pepper to taste and remaining oil. Toss to combine with the salad ingredients.
Drain spaghetti, toss to coat with the tuna sauce and serve with the salad.
