Tuna Pasta with Coco Garlic Pesto2017-12-07
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
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.
Stir-in mushrooms. In a separate bowl, mix together oyster sauce, lemon juice, sesame oil, wine, chili powder and pepper.
Pour into the mushrooms. Add tuna, roasted garlic and tofu. Cook until heated through.
To assemble: Toss in pasta with coco garlic pesto. Transfer in a platter. Top with tuna mixture. Sprinkle with almonds and breadcrumbs.