Spaghetti with "Tuna" Sauce
One of my all time favourite pasta sauces!
Next to a different version of pasta with "Tuna", this is a sauce I really enjoy for so many years.
It is actually the recipe of my ex partner. He cooked that a lot when we met.
I think we lifed on this type of pasta, haha.
He never really gave me the recipe.
But my taste buts are good enough to figure out what to use.
Of course I veganiced this recipe. I also gave it my own touch.
Everything in it is also MM approved.
So I guess this really can lighten up your MM journey.
And I am very happy to share my recipe with you :-)
When you love the taste of the sea, this is the right dish for you.
It also gives you a good amount of iodine. What is so important for thyroid health.
I personally love the taste of the sea. And I love to cook with seaweed.
For this version of a Tuna pasta sauce, it just gives the special taste this dish needs.
For me, its perfect.
To make 3-4 serves of the sauce you will need:
170g (1can) Banana blossom - cut into smaller pieces
4g Wakame seaweed - chopped
1/2 tbsp (10ml) coconut amino sauce "Vish Sauce"
1/2 tsp (3ml) Tamari gluten free sauce
7 g fresh garlic - grated
50g onion - chopped
1 tsp extra virgin olive oil
1 small bay-leafe
1 tin diced organic tomatoes
1 tin of water
1-2 cups passata tomato
1 tsp Oregano
1 tsp Mayoran
1/2 tsp Allspice (Pimento)
1/4 tsp pink salt
Directions:
1. start with the banana blossom. I also used Jackfruit onces,
but banana blossom is the better choice to make this sauce.
Somehow the banana blossom develops a much better seafood taste.
So I recommend the banana blossom.
2. remove banana from the tin and wash with clear water.
Try to squeeze remaining liquid out of the blossom carefully.
Cut into pieces and marinate with the seaweed, garlic, olive oil,
Vish sauce and Tamari sauce. Mix well and set aside for about 15 minutes.
3. heat some oil in a pot and start with the chopped onion.
Fry for a minute on high heat and add the banana blossom. Fry on higher heat for about 3 minutes.
Stir well to not burn it. Deglaze with the tomato sauce and diced tomatoes.
Add all spices and turn down to a simmer.
If you like, add more garlic. I always do, but keep it in the recipe a bit more down.
But if you love garlic, add a small clove. Just grate into the sauce.
4. simmer for about 30 minutes and turn off the heat. Give it a rest of about 1 hour.
5. Serve with some pasta of your choice, top with fresh rocket salat and ENJOY
Recently I bought 10kg tomatoes for just 2,- Au$
Amazing cool, because the tomatoes were also pretty good and tasty.
We gave some to neighbours and friends. And from the rest I made simple passata.
I chopped the tomatoes up and cooked them with just garlic and little, little bit of olive oil.
Processed and filled into bottles ... perfect passata.
Doing that, I was SO in the mood for something italian.
I actually never was a huge Gnocchi lover, but somehow, when my German potato dumplings for my Christmas meal turned out SO great, I thought at Gnocchi.
Gnocchi are actually little German dumpling, haha --- pretty similar dough.
Just the taste is different, because the German dumplings are seasoned with Nutmeg.
So I gave it a go - gluten free.
And I am pretty happy with the result. The Gnocchi were fluffy and soft. Pleasant to eat.
Simple to make, but it takes a bit of time. But it is worth it.
I really loved the simple sauce I cooked for the Gnocchi.
Just home cooked passata, onion, garlic, fresh basil from my garden,
cold pressed extra virgin olive oil, a splash of lemon juice,
pink salt and black pepper for seasoning - done!
And to be honest,... we couldn't get it better at a restaurant.
This sauce was AMAZING.
For the Gnocchi I used 600g floury potatoes. Cooked in their skin until done.
To bring the dough together I used Tapioca flour and Sorghum flour.
Actually hard to give amount, because most of the flour came from the floured working surface.
But I give my best for the recipe.
The dough to the end should not be sticky, but soft and smooth. You will manage!
Amazing cool, because the tomatoes were also pretty good and tasty.
We gave some to neighbours and friends. And from the rest I made simple passata.
I chopped the tomatoes up and cooked them with just garlic and little, little bit of olive oil.
Processed and filled into bottles ... perfect passata.
Doing that, I was SO in the mood for something italian.
I actually never was a huge Gnocchi lover, but somehow, when my German potato dumplings for my Christmas meal turned out SO great, I thought at Gnocchi.
Gnocchi are actually little German dumpling, haha --- pretty similar dough.
Just the taste is different, because the German dumplings are seasoned with Nutmeg.
So I gave it a go - gluten free.
And I am pretty happy with the result. The Gnocchi were fluffy and soft. Pleasant to eat.
Simple to make, but it takes a bit of time. But it is worth it.
I really loved the simple sauce I cooked for the Gnocchi.
Just home cooked passata, onion, garlic, fresh basil from my garden,
cold pressed extra virgin olive oil, a splash of lemon juice,
pink salt and black pepper for seasoning - done!
And to be honest,... we couldn't get it better at a restaurant.
This sauce was AMAZING.
For the Gnocchi I used 600g floury potatoes. Cooked in their skin until done.
To bring the dough together I used Tapioca flour and Sorghum flour.
Actually hard to give amount, because most of the flour came from the floured working surface.
But I give my best for the recipe.
The dough to the end should not be sticky, but soft and smooth. You will manage!