👨🍳 Method
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1
Cut the tuna and feta into small dice (brunoise).
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2
Slice the zucchini into thin rounds.
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3
Cut the carrots into thin julienne strips.
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4
Cook the zucchini and carrots in olive oil with sea salt until tender-crisp.
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5
Place the bell peppers directly on an oven rack and roast at 200°C (390°F) for 30 minutes until blackened all over.
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6
Remove the peppers and let cool slightly, then peel away the charred skin and cut into small dice (brunoise).
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7
Toast the pine nuts in a non-stick pan over medium heat without any added fat, stirring frequently until golden.
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8
Mince the garlic clove.
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9
Finely chop the basil.
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10
Cook the pasta until al dente, then immediately refresh under cold running water and drain thoroughly.
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11
Combine the cooled pasta with the roasted vegetables, pine nuts, garlic, tuna, and feta cheese.
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12
Season to taste with black pepper, soy sauce, olive oil, and fresh basil. Toss gently and serve.
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