Mediterranean Tuna Sauce

By SEB_UK

This will wake up any pasta!

Ingredients

• 1 red onion, thinly sliced,
• 1 leek, washed and thinly sliced,
• 1 red pepper, seeded and cut into cubes,
• 1 clove garlic, peeled and sliced,
• 1 ActiFry spoon olive oil,
• 625 g/1 lb 5 oz ripe Italian tomatoes, peeled, seeded and chopped,
• 125 g/4 1/2 oz mushrooms, sliced,
• 175 ml/6 fl oz warm vegetable stock,
• 1 ActiFry spoon tomato paste,
• 1/2 ActiFry spoon coarse granulated sugar,
• 1/2 ActiFry spoon cornflour,
• 2 cans (170 g/6 oz each) tuna in water, drained,
• Chopped fresh parsley (optional),
• Salt and pepper (optional)

Preparation

Step 1

Put the onion, leek, red pepper and garlic in the ActiFry pan. Add a dash of oil evenly. Cook for 5 minutes.

Add the tomatoes, mushrooms, stock, tomato paste and sugar to the ActiFry pan. Cook for 20 minutes.

Mix the cornflour with enough water to make a thick paste and then pour into the ActiFry pan. Add the tuna and cook for 5 minutes, or until the sauce is thick and hot.

Season to taste with salt and pepper, if needed. Garnish with parsley.


*Chef Recommendations:*
To make peeling tomatoes easier, cut a small "X" in the top of each tomato with a sharp knife. Dip the tomatoes in boiling water for 30 seconds. Drain and rinse with cold water until cool enough to handle. The skin should come off easily.