Bio plumas

with marinated tuna, aubergine and feta cheese



100 g of Gallo Bio plumas

100 g of fresh tuna, diced

1 large aubergine

2 garlic cloves

2 small fresh red chilis

A small handful of fresh mint

A small handful of fresh basil

120 ml of soy sauce to marinate

1 lemon, to juice

50 g of feta cheese, diced

80 g of cherry tomatoes

Salt to taste

Pepper to taste

Oil to taste


Step 1

Cook the pasta for about 8 minutes in abundant boiling water with a pinch of salt, strain and pour some cold water to stop the cooking process. Set aside.

Step 2

Dice the fresh tuna, marinate it with soy, lemon juice and finely chopped chili. Let it marinate in the fridge for 30 minutes. Drain and set aside.

Step 3

In a pan with a little bit of oil, sauté the finely diced aubergine with the chopped garlic. Remove from the heat and set aside.

Step 4

Finally, cut the cherry tomatoes in half, chop the fresh mint and basil leaves and mix with the cold pasta.

Step 5

Add the diced feta, tuna, aubergine and season with salt, pepper and oil and serve.

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