I have to admit this recipe was created completely by accident. Sunday night, I open the fridge hungry and find nothing except a few vegetables. In my laziness and refusal to get out of my pyjamas and go to the shop I was determined to make something comforting and filling from very little! Thankfully I have a pretty well stocked cupboard and always have some kind of nuts. So with a bag of leftover spinach I made this pesto. I never really liked shop bought pesto and I don’t eat pasta so had no reason to buy it, however I have tried amazing pesto in Italy. This although it has no cheese is a delicious alternative and tastes so fresh. I love it so much I will be creating other recipes that use it! The tuna adds protein and makes it more filling but it still tastes delicious without it. I used a tin of tuna in olive oil I bought back from Italy (weird thing to bring back I know!), if you can get your hands on some it definitely worth the extra expense, its much meatier and moist than the cheap ones you can buy in the supermarket.
1 portion of my spinach and cashew pesto
1 tin of good quality tuna chunks in olive oil
1 red onion
2 tbsp coconut oil
6 olives (black or green)
What to do:
Finely dice the red onion and fry in 1 tbsp of the coconut oil. Meanwhile make your pesto, see my recipe for spinach and cashew nut pesto.
Once the onion has softened but not browned turn the heat down to low and add 3 tablespoons of pesto to the pan. This is just to warm the pesto through.
Add the tin of tuna and the olives roughly chopped to the pan with the pesto and stir to combine.
While the pesto is heating spiralize your courgette or use a wide peeler to create thin ribbons.
Add the courgette to the pesto and stir so that all of the courgette is coated with pesto.
The courgette should warm slightly but don’t leave it in the pan too long or it will become soft and sloppy!
Enjoy your green fishy dish.