Spaghetti with Creamy Tuna Sauce

Ingredients

• 500 g eggplant (2 eggplants)
• 6 sprigs Thyme
• 6 tbsp rapeseed oil
• Salt
• Pepper
• 500 g whole wheat spaghetti
• 0.5 lemon
• 1 bunch parsley
• 300 g canned tuna in its own juice
• 300 g Lollo bionda lettuce (1 head)
• 500 g cucumber (1 cucumber)
• 2 Spring Onions
• 200 g carrots (2 carrots)
• 3 tbsp vinegar
• 2 tsp sweet mustard

Instructions

1. 1.

   Wash and trim eggplants, cut them lengthwise into quarters and dice into 1 cm cubes. Wash thyme and shake dry.

2. 2.

   Grease a baking tray with 1 tbsp oil, place the diced eggplant and thyme on it. Season with salt and pepper and grill under the hot oven broiler for about 5 minutes, turning once midway.

3. 3.

   Cook spaghetti according to package instructions in plenty of boiling salted water until al dente. Meanwhile squeeze half a lemon; wash parsley, shake dry, pluck leaves and finely chop.

4. 4.

   Drain tuna and place it in a bowl. Add the eggplant pieces and purée with an immersion blender until smooth.

5. 5.

   Stir the purée with 200 ml water and parsley in a pot. Season with salt, pepper and lemon juice. Warm gently over low heat while stirring occasionally.

6. 6.

   Meanwhile wash salad leaves, shake dry and cut into bite‑sized pieces. Place them in a salad bowl.

7. 7.

   Rinse cucumber under hot running water, pat dry and slice thinly.

8. 8.

   Wash, trim spring onions and slice into fine rings. Wash, peel and grate carrots. Add both to the cucumber slices in the salad.

9. 9.

   In a small bowl whisk together vinegar, mustard, salt, pepper and remaining oil to make a dressing. Toss with the salad ingredients.

10. 10.

    Drain spaghetti and let it dry slightly. Mix into the tuna sauce and serve with the salad.