Tuna Pasta with Wild Garlic and Three-Cornered Leek
Quite often we feel we need to cook our wild ingredients but they can also be used really well raw – in this really simple lunch we use three-cornered leeks and wild garlic stems instead of raw onion. This recipe is a brilliant way to use up the thicker stems of the wild garlic that don’t go so well into pesto and other sauces.
Ingredients
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100g dried pasta
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1 tin of tuna flakes (in sunflower oil)
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2 tbsp Mayonaise
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30g wild garlic stems and three-cornered leek stems (finely chopped)
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50g mature cheddar, grated
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Plenty of Seasoning
Method
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Cook the pasta according to instructions on the bag of dried pasta
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Strain the oil from the tuna and in a bowl mix the tuna, mayonnaise and season well
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Once well mixed add the wild garlic and three-cornered leek stems and stir through
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Once the pasta is cooked, drain and stir through the tuna mix until all of the pasta is well coated
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Plate up and top with a little extra wild garlic stems and cheddar
