Photo: Eat Fit Food/ supplied

Spaghetti Pomodoro with ‘vegan’ tuna

Serves: 4

INGREDIENTS

Pomodoro Sauce

1 small brown onion, finely chopped

1 tbsp cold-pressed olive oil

1 sprig fresh oregano

1 garlic clove, crushed

1 dried bay leaf

750g ripe tomatoes, core removed, roughly chopped

½ cup fresh basil leaves, chopped

“Vegan” Tuna

140g sunflower seeds, soaked in water overnight

1 small shallot or red onion, minced

50g baby capers + 4 tbsp brine

1 tbsp lemon juice

1 tbsp cold-pressed olive oil

10ml apple cider vinegar

5g sheet of nori, chopped

Salt + pepper

Serve with

400g quinoa spaghetti

120g silverbeet, shredded

1 tsp baby capers, fried

¼ cup fresh parsley, finely chopped

1 nori sheet, thinly sliced

METHOD

For the Pomodoro sauce

Heat olive oil in a large, deep saucepan over medium heat. Add onion. Cook, stirring, for 3 minutes or until onion has softened. Add garlic, oregano and bay leaf.

Cook, stirring, for 1 minute or until fragrant. Add tomatoes. Bring to the boil. Reduce heat to low.

Simmer, uncovered, stirring, for 40 minutes or until sauce has thickened.

Add basil. Cook, stirring occasionally, for 5 minutes.

Season with salt and pepper. Set aside while you make the “vegan” tuna.

For the quinoa pasta

Bring water to boil in a large pot over high heat. Add salt to pot, followed by dried pasta. Stir to combine and make sure none of the pasta is sticking to the bottom of the pot. Cooking time may vary due to size or brand. Approximately 12-13 minutes. Set aside for plating.

Wash the silverbeet well. Slice white stalks and green leaves coarsley into strips. Place into steamer for 5-10 minutes. Set aside.

Drain and rinse capers, then pat dry between paper towels. Heat oil in a fry pan over moderately high heat.

Pour capers onto pan and fry for 30-45 seconds. Set aside for garnish.

For the “Vegan” Tuna

Add all ingredients to a food processor. Pulse a few times until you have reached a coarsely textured mixture. Taste and add more salt, lemon juice or vinegar if desired.

Pulse again to mix through additional seasonings then scoop the mixture into a bowl.

Add 2 ½ cups of your Pomodoro Sauce to the “vegan tuna” mix then using a wooden spoon mix together until thoroughly combined.

Taste and season again accordingly.

Presentation

Toss together silverbeet, quinoa spaghetti and “vegan tuna” mixture. Garnish with fried capers, parsley and nori.

Note: Any left over Pomodoro Sauce can be frozen and used again next time you make this!

This recipe is part of Eat Fit Food’s Vegan 3 Day Reset Menu. Know someone who would find this interesting? Share this article with them! Click the Facebook icon on the top of the page.