pastasalade tonijn low cal
Green apple and pine nuts
This recipe provides 310 grams of vegetables per portion.
Labels:
Pescotarisch
Allergenen:
Gluten
•Tarwe
•Vis
•Zwaveldioxide en sulfiet
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Bereidingstijd15 minuten
oventijd15 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
½ stuk(s)
Rode ui
10 gram
Pompoenpitten
(Kan bevatten: Pinda's, Noten, Sesamzaad)
15 gram
Kappertjes
90 gram
Volkoren fusilli
(Bevat: Gluten, Tarwe Kan bevatten: Ei, Mosterd, Soja)
½ stuk(s)
Komkommer
30 gram
Rucola en veldsla
½ stuk(s)
Appel
1.25 gram
Verse dille
(Kan bevatten: Selderij)
10 ml
Basilicumcrème
½ blik(ken)
Tonijn in olie
(Bevat: Vis)
4 ml
Balsamicocrème
(Bevat: Zwaveldioxide en sulfiet)
Zelf toevoegen
¼ el
Olijfolie
¾ el
[Plantaardige] mayonaise
naar smaak
Peper en zout
Benodigdheden
•Pan
•Koekenpan
•Sieve
•Saladekom
Instructies
1
- Boil plenty of water in a pot or saucepan for the pasta.
- Chop the onion into half rings.
- Heat a frying pan without oil and roast the pumpkin seeds for 1- 2 minutes or until they start to pop.
- Heat a light drizzle of olive oil in the same frying pan and fry the onion and capers for 6 - 8 minutes over medium heat.
2
- Boil plenty of water in a pot or saucepan and cook the pasta for 10 - 12 minutes, covered, then drain and set aside.
- Dice the cucumber and place it in a salad bowl together with the arugula and lamb lettuce.
- Dice the apple and add to the salad.
- Chop the dill finely and add to the salad.
3
- Add the mayonnaise (see pantry for amount), basil creme, pepper and salt to the salad and mix well.
- Mix the pasta with the salad. Season with salt and pepper.
4
- Serve the salad on deep plates.
- Top the salad with the onion and capers.
- Place the tuna on the salad and garnish with the pumpkin seeds.
- Drizzle over the balsamic glaze.
