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

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

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