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
- 100g dried pasta
- 1 tin tuna flake (in sunflower oil)
- 2 tbsp Mayonaise
- 30g wild garlic stems and three-cornered leek stems (finely chopped)
- 50g mature cheddar, grated
- Plenty of Seasoning
Method
- Cook the pasta according to instructions on the bag of dried pasta
- Strain the oil from the tuna and in a bowl mix the tuna, mayonnaise and season well
- Once well mixed add the wild garlic and three-cornered leek stems and stir through
- Once the pasta is cooked, drain and stir through the tuna mix until all of the pasta is well coated
- Plate up and top with a little extra wild garlic stems and cheddar
