This is a really quick meal to make, especially if you have some left over mashed potato in the fridge (we always make too much!).
Tuna and Potato Pasta (Amines, Low Salicylates, Low Glutamates)
- Sunflower oil
- 1 small leek, finely chopped
- 2 tspns crushed garlic
- 1 stalk celery, finely chopped
- 2 x 185g can tuna in spring water, drained
- 1 cup mashed potato
- 250g light smooth ricotta
- Salt
- Choice of pasta
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| Tuna and Potato with Spaghetti |
- Cook the pasta as per the directions on the packet.
- Cook the leek, garlic and celery in a small amount of oil until soft.
- Add the tuna, mashed potato and ricotta, and mix to combine and warm through. Season with salt.
- When the past is cooked, add some of the cooking water to the tuna and potato to get a thinner consistency.
- Drain the pasta and stir through the potato and tuna. Serve.
