Spaghetti Rosti With Tuna |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is from Lesley Waters (UK TV-Chef) 'Easy Ways to Success-Healthy' cookbook. It can be served hot or cold, so it makes it ideal for lunch boxes or picnics. Ingredients:
225 g spaghetti (8oz) |
1 tablespoon olive oil |
1 onion, chopped finely |
1 garlic clove, crushed |
5 eggs, beaten |
2 (6 ounce) cans tuna in water, drained and flaked |
1/4 cup cheddar cheese, grated |
salt, to taste |
pepper, to taste |
Directions:
1. Cook the spaghetti al dente, according to directions.
2. Drain and rinse under plenty of cold water, drain again and put aside.
3. Heat the oil in a large non stick skillet, which has to be suitable to put under the broiler/grill.
4. Fry the onion over a medium heat for approximately five minutes, then add the garlic and cook for another minute.
5. In a large bowl combine the pasta, tuna eggs and onion/garlic mixture.
6. Season to taste with salt and pepper, you can also add some oregano or basil if you like.
7. Pour everything into your skillet and top with cheese.
8. Cook on top of the hob, without stirring, until the eggs are nearly fully set, about ten minutes.
9. Place under a preheated medium grill/broiler and grill until fully set and starting to brown.
10. It's good cut into wedges and served with a salad.
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