Ingredients:
Tuna steak, 150 g
(Sardines), 2
Garlic, 1-2 cloves
Wholegrain OR gluten-free spaghetti, 55 g
Ghee butter OR coconut oil, 1 tsp.
Zest of 1 lemon
Lemon juice, 1-2 tbsp.
Parsley, chopped, 1/2 handful
Salt and pepper
Instructions:
Cook the spaghetti according to the package instructions.
While the pasta cooks, heat ghee or coconut oil in a pan over medium heat. Add the pressed garlic and sauté for about 1 minute.
Slice the tuna and season with salt and pepper. Add it to the pan and cook for about 3 minutes, or until tender.
Once the spaghetti is done, drain and add it to the pan with the tuna.
Stir in the lemon juice, lemon zest, chopped parsley, and sardines. You can add a splash of water or pasta water to loosen the sauce if needed.
Serve immediately, and for extra freshness, pair with Detox Parsley Salad.
Detox Parsley Salad
Small tomatoes, 2-3 OR cherry tomatoes, 1 handful
Parsley, chopped, 2 tbsp. OR dried
Spring onion, chopped, 1 tbsp.
Basil leaves, chopped 3-4 Or dried
Salt and pepper
Olive oil, 1 tbsp.
Instructions:
Chop the tomatoes and herbs.
Mix them together in a bowl with salt, pepper, and olive oil.
Serve alongside the spaghetti for a light, refreshing side salad.
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