Tuna Pasta with Wild Garlic and Three-Cornered Leek

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.


  • 100g dried pasta

  • 1 tin of tuna flakes (in sunflower oil)

  • 2 tbsp Mayonaise

  • 30g wild garlic stems and three-cornered leek stems (finely chopped)

  • 50g mature cheddar, grated

  • Plenty of Seasoning


  • 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

Cooking with Foraged Produce is a Joy!

Maybe you'd like to join us for some hands-on Foraging
to help develop your larder of Wild Ingredients?

Wild Garlic and Cheese Scones

Find our Up Coming Courses here