Tuna Pasta with Coco Garlic Pesto



250 gms. spaghetti, cooked according to package directions

For the coco garlic pesto:
1 cup virgin coconut oil
2 tbsps. garlic, chopped
1 cup cashew nuts, toasted & chopped
½ cup parmesan cheese, grated
½ cup cheese, grated

For the pasta sauce:
2 tbsps. cooking oil
2 cloves garlic, minced
½ cup button mushrooms, sliced
½ cup oyster sauce
1 tbsp. lemon juice plus
1 tsp. lemon juice
1 tsp. sesame oil
1 tsp. cooking wine
¼ tsp. chili powder
¼ tsp. ground black pepper
2 (180 gms.) cans tuna flakes in vegetable oil, drained
½ cup taiwan garlic, roasted
1 cup tofu, diced & fried
¼ cup slivered almonds, toasted
Breadcrumbs, toasted


Step 1

To prepare the coco garlic pesto: Put all ingredients in a food processor or blender. Process until smooth and creamy; set aside. To prepare the pasta sauce: Heat cooking oil in a pan. Saute garlic.

Step 2

Stir-in mushrooms. In a separate bowl, mix together oyster sauce, lemon juice, sesame oil, wine, chili powder and pepper.

Step 3

Pour into the mushrooms. Add tuna, roasted garlic and tofu. Cook until heated through.

Step 4

To assemble: Toss in pasta with coco garlic pesto. Transfer in a platter. Top with tuna mixture. Sprinkle with almonds and breadcrumbs.

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