1 pouch smoked tuna TunaPocket TRATA
2 cups (50g) rocket leaves, washed and dried
1 clove of garlic
1 tbsp red wine vinegar
1 tbsp olive oil
100g whole grain conchiglie or rigatoni, cooked
In a food processor place the almonds, rocket, garlic, vinegar, olive oil and process until you have a smooth pesto sauce.
Pour the pesto sauce over the pasta and toss to coat. Serve placing smoked tuna on top.
Tip! TunaPocket TRATA contains moist chunks of smoked tuna that need no drain. Open the pouch and serve immediately!