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Dans la lune

February 1, 2018

Tuna and eggplant pasta sauce

Tuna and eggplant pasta sauce

Print this recipe
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4
Tuna and eggplant pasta sauce

Ingredients

  • 1 tuna can (5 ounce / 140g) - remove any oil
  • 2 eggplants (about 600g) - cut into 1cm cubes
  • 1 onion - chopped
  • 1 garlic cloves - finely chopped
  • - Ingredient A -
  • 1 tsp kosher salt
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp dashi powder
  • 1 tsp garlic powder
  • 1/2 tsp sugar
  • 1/2 tsp sweet paprika powder
  • dash of pepper to taste
  • - Ingredient B -
  • 150g sour cream
  • 120g milk
  • 50g plain yogurt

Instructions

  • 1. In a skillet, heat 1 tbsp vegetable oil and fry garlic until fragrant. Add onion and eggplants, cook until wilted. Add tuna and fry for a few more minutes, then add the ingredient A to season.
  • 2. In a small bowl, add the ingredient B and mix well. Set aside.
  • 3. Pour cream mixture from #2 into the skillet, over the cooked vegetable, and bring it to boil. Once it is boiled, remove from the heat.
  • 4. Serve with boiled pasta (of your choice).
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