ITALIAN: Tunafish collardgreen herb sauce with lemon pappardelle

29 Nov

A little more luxurious tuna fish pasta. Incredibly yummy. A-must try!

4 servings

you need

250 g papardelle (preferably trader joe’s lemon/black pepper papardelle)

1 cup of sage leaves,parsley leaves and rosemary. Equal parts.

1 yellow onion

4 garlic cloves, finely chopped

1 cup sliced green cabbage

1/3 bunch collard greens, cut into 2 cm slices

2 cups sour cream

1 cup water

1 teaspoon ground cumin

1 can good tuna

1 red chili

1 tomato

1 tablespoon black pepper

2 teaspoons sea salt

3 tablespoons balsamic vinegar

Olive oil

1teaspoon sugar

1. Chop the onion as shown in the picture.

2. Cut the tomato into cubes as shown in the picture. Chop the chili finely. Chop the herbs roughly.

3. Boil the papardelle al dente

4. At the same time, heat up oil in a pan, high heat

5. Add ground cumin, 1 teaspoon salt, onion, chili,tunafish and herbs

6. Fry for five minutes then add the collard greens, garlic,tomatos and the green cabbage

7. Fry for three minutes, when the veggies seem to be done, add the water, pepper, rest of the salt and herbs, sugar and balsamic vinegar.

8. Lower the heat and let it stand for five minutes. Then add the al dente papardelle to the sauce and let it cook for three minutes.

9. Serve

From left to right; upper side; sliced green cabbage, sliced collard greens, chopped onion

Lower side; herbs (sage, parsley, rosemary) sliced jalapeno, chopped tomato, finely chopped garlic, chopped onion

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