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 of tuna flakes (in sunflower oil)
- 2 tbsp Mayonnaise
- 30g Wild Garlic stems and Three-cornered Leek stems (finely chopped)
- 50g mature cheddar, grated
- Plenty of Seasoning
Click here for the Three-cornered Leek identification guide
Click here for the Wild Garlic identification guide
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
