Peggy’s Quinoa Aglio Olio with Tuna & Eggplant
Peggy Tjin's 10-10 Classic shows
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6m 4s
Peggy’s Quinoa Aglio Olio with Tuna & Eggplant
Servings: 1
Prep Time: 4 minutes
Cook Time: 4 minutes
Price: $3 per serving
Difficulty: Easy
Ingredients, all organic:
● 1 Cup of Quinoa Pasta
● 1 Cup of Eggplant Slices
● 1 Tuna Steak
● 2 Tablespoons of Steak Seasoning
● 2 Tablespoons of Coconut Oil
● 1 Tablespoon of Marinade
● 3 Tablespoons of Grated Parmesan Cheese
● 2 Tablespoons of Olive Oil
● 2 Tablespoons of Garlic
Nutritional Fact: Did you know that eggplants are a great source of fiber?
Tools:
● 1 Pan, Spatula, tong, silicone spoon, and kitchen scissors
● 1 Pot
Directions:
Cook the pasta for about 6 minutes, al dente.
Add the tuna in a pan over a high flame. Add 2 tablespoons of coconut oil, 1 tablespoon of seasoning on each side of the tuna steak, 1 tablespoon of marinade, and 1 cup of eggplant slices.
Add about 1 tablespoon of grated Parmesan cheese over the eggplant slices.
Cook the tuna for 4 minutes on each side.
When done, add the pasta to the pan and sauté for about 1 minute in 2 tablespoons of olive oil and 2 tablespoons of garlic. Add 2 tablespoons of grated Parmesan cheese when finished.
Serve on a plate.
Bon Apetito, From Peggy with LOVE!
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