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Spaghetti Rosti with a Tuna and Strawberry Quinoa Salad
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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.
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