Leek Spaghetti with Tuna Sauce

Ingredients

• 500 g leek (2 stalks)
• 180 g whole‑grain spaghetti
• Salt
• 185 g tuna in own juice
• 70 g large onions (1 large onion)
• 2 tbsp Rapeseed oil
• 50 ml Mediterranean vegetable broth
• 20 g Parmesan cheese (1 piece)
• 2 tbsp cream cheese (13% fat)
• 25 g capers (2 tbsp; jar)
• Pepper

Instructions

1. 1.

   Wash, trim and cut the leek lengthwise into very thin strips like spaghetti.

2. 2.

   Cook the spaghetti according to package instructions in plenty of boiling salted water until al dente.

3. 3.

   Meanwhile drain the tuna, place on a plate and gently flake with a fork.

4. 4.

   Peel and finely dice the onion.

5. 5.

   Heat oil in a pot and sauté the onion until translucent. Add tuna and broth, cook over medium heat for about 4 minutes. Puree with an immersion blender and keep warm.

6. 6.

   Add the leek strips to the spaghetti about 3 minutes before the pasta is done and continue cooking together. Grate the parmesan finely.

7. 7.

   Stir cream cheese and capers into the tuna purée. Season with salt and pepper, reheat briefly. Drain the leek‑spaghetti, combine with the tuna sauce, sprinkle with parmesan and serve.