Spaghetti Rosti with a Tuna and Strawberry Quinoa Salad
There is a lot that you can do with a tin of tuna, and here I have mixed it with pasta, eggs, and then baked it.
Rosti is a European dish usually made with grated potatoes, however I have used a thin spaghetti with this one.
As strawberries are freely available, I have tried a salad using quinoa, strawberries and some English spinach and this was a very nice accompaniment to the Rosti.
: 20 minutes
: 45 minutes
: 3 servings
For the salad
1¼ cups baby spinach
10 strawberries, sliced
3 tbsp cheese, grated
2 tbsp slivered almonds
¼ cup quinoa, rinsed thoroughly
½ cup water
Bit of salt
1 tbsp olive oil
¼ tsp lemon zest
½ tbsp lemon juice
½ tsp Dijon mustard
¼ tsp honey
For the rosti
100 g spaghetti
1 tbsp oil
½ onion, or shallot, diced finely
1 small clove garlic, crushed
3 eggs, beaten slightly
430 g can John West tuna
¼ cup cheese, grated
For the salad
Cook the rinsed quinoa in a small saucepan. When it is boiling, cover and reduce the heat to simmer for about 15 minutes.
Remove the pot from the heat, and add a bit of salt. Fluff with a fork and leave the quinoa till it cools a bit.
Mix the olive oil, lemon zest, lemon juice, mustard, honey and a bit of black pepper, shake, and set aside.
Toast the almonds by putting in a dry pan and, stirring often, cook till they start to change colour.
Combine the spinach (you may need to chop it a bit), sliced strawberries, warm quinoa, and toasted almond slivers.
Add the cheese to the salad.
Just before serving, add the dressing and gently stir it in.
For the rosti
Cook the spaghetti as per packet instructions.
Drain and rinse thoroughly under cold water.
Heat the oil in a wok or similar - it needs to be a utensil that you can put under a grill.
Cook the onion over a medium heat for about 5 minutes, and add the garlic for another minute.
Combine the pasta, tuna, eggs and the onion mixture in a large bowl.
Add some salt and pepper to taste.
Preheat the grill.
Pour everything in the pan and top with the grated cheese.
Cook on a slow heat, without stirring until the eggs are almost set - about 5 - 8 minutes.
Put under the pre heated grill and grill until the egg is fully set and the cheese is starting to go brown.
Slice and serve.
Serve with the quinoa and strawberry side salad.
I like this Recipe
Submit your recipes for a share of ad revenue -
More Recipes by
Healthy Vegetable Soup for Stock/Cooking
Potato Rosti With Lemon Cream Cheese and Smoked Salmon
Chocolate Coated Sponge Fingers with Cream Cheese & Fruit
Chicken Satay with Peanut Sauce, Baked Curried Brown Rice and Apricots
Ginger Noodles with Hoisin Eggplant and Chicken
Pulled Turkey With Curried Mango Sauce
view all recipes by Finy
on Other Hubs
White Chocolate Cake at Kaldis Cafe, Morley
Do you use a stick blender in the kitchen?
Have you ever actually hated anyone, and why?
Do you have a favourite nail polish colour?
Submit a Comment
Spinach Pici Pasta
Easy Yeast-Free Irish Soda Bread
My Splendid Family
Middle Eastern Roasted Pumpkin Soup
Tim Tam Fudge
Mushroom and Chicken Pasties
Quick Rough Puff Pastry
All-in-one Strawberry and Cream Scones
Colleen P Moyne (Colmo)
Simple Coconut Macaroons
Illawarra Plum Chutney
Tips for Writers
Copyright 2012,2013,2014,2015,2016 On Topic Media PTY LTD. ABN 18113479226.
Receive our most popular recipes in the the RecipeYum email newsletter
no thanks, take me to the website