Leek ribbon noodles with tuna sauce

Name: Leek ribbon noodles with tuna sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 g Leeks (leek); 400 g ribbon noodles; 7-10 Tbsp Salt; 1 Onion; 20 g Butter or margarine; 250 g Whipped cream; 1/4 l clear broth (instant); 1 jar (40 g) Capers; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp Pepper; 1 tin(s) (185 g) Tuna (in its own juice); 7-10 Tbsp white pepper; 7-10 Tbsp Lemon juice; 7-10 Tbsp Lemon wedges and caper apples; 7-10 Tbsp Caper apples

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

250 g Leeks (leek)
400 g ribbon noodles
7-10 Tbsp Salt
1 Onion
20 g Butter or margarine
250 g Whipped cream
1/4 l clear broth (instant)
1 jar (40 g) Capers
2-3 TABLESPOONS sauce thickener
7-10 Tbsp Pepper
1 tin(s) (185 g) Tuna (in its own juice)
7-10 Tbsp white pepper
7-10 Tbsp Lemon juice
7-10 Tbsp Lemon wedges and caper apples
7-10 Tbsp Caper apples

Directions

1
Clean and wash the leek and cut it lengthwise into fine strips. Boil up plenty of salted water. Cook the noodles for about 12 minutes. Add the leek to the noodles shortly before the end of the cooking time.
2
Peel and finely chop the onion. Heat the fat in a pot and fry the onion. Add cream and stock, bring to the boil. Drain capers and add to the sauce. Stir in the sauce thickener and bring to the boil.
3
Drain the tuna, pluck it into pieces and heat it in the sauce. Season the sauce with salt, pepper and lemon juice. Drain the pasta and let it drain. Arrange pasta and leek with the sauce on plates.
4
Garnish with lemon wedges and caper apples.