Spaghetti with Tuna Onion and Crumbled Quesillo

This unique dish features quinoa spaghetti that's light but satisfying, paired beautifully with tuna, onions, and the distinctive crumbled Bolivian quesillo. Perfect for a quick, low-calorie meal for two!

Ingredients

• 200g quinoa spaghetti
• 1 small can of tuna, drained
• 1 small onion, finely chopped
• 1/2 cup mayo (adjust to taste)
• 1/2 cup crumbled Bolivian quesillo
• Salt and pepper to taste
• Optional: Olive oil and herbs (like parsley or basil) for drizzling

Cooking Instructions

1. Cook the Spaghetti: Bring a pot of salted water to a boil. Add the quinoa spaghetti and cook according to package instructions (usually about 8-10 minutes). Once cooked, drain and set aside.
2. Sauté the Onion: In a skillet, add a drizzle of olive oil (if using) and gently sauté the finely chopped onion until it becomes translucent and fragrant, about 3-4 minutes. Remove from heat.
3. Combine Ingredients: In a mixing bowl, combine the cooked spaghetti, drained tuna, sautéed onion, and mayo. Toss well to combine, ensuring the tuna and onion are evenly distributed.
4. Add Quesillo: Gently fold in the crumbled Bolivian quesillo, and season with salt and pepper to taste.
5. Serve: Plate the spaghetti and optionally drizzle with olive oil and sprinkle fresh herbs on top for an added touch. Enjoy warm or chilled!

Flavor Profile

This dish is savory with a satisfying texture from the tuna and crumbled quesillo. The onions add a mild sweetness, while the quinoa spaghetti brings a nutty flavor that complements the creamy mayo dressing.

I hope you enjoy this recipe! If you'd like to adjust anything or need further assistance, just let me know! Happy cooking!