Prep time

15 minutes

Prep notes

Remember to soak lentils and quinoa over night.

Cooking Time

15 minutes

Yields

4-6 people

Ingredients

Puttanesca sauce:

• 2 Tbsp extra-virgin olive oil
• 1 yellow onion, diced
• 4 cloves garlic, thinly sliced or minced
• 1 Tbsp red pepper flakes (less if prefer less spice)
• 2 x 120 jars best quality, sustainable tuna (packed in olive oil or water)
• 2 Tbsp tomato paste
• 1 x 660 g (720 ml) jar crushed tomatoes
• 1 x 270 g (275 ml carton tomato sauce
• 1/2 cup (120 ml) water
• 3/4 tsp salt
• 4 Tbsp capers
• 4 Tbsp pitted olives

Quinoa and lentil base, soaked together over night:

• 1/2 cup green or black lentils
• 1 cup quinoa

Seedy Crumble:

• 4 Tbsp sunflower seeds, toasted
• 1/3 cup (40ge) shelled hemp seeds
• heaping 1/8 tsp salt

Directions

Puttanesca sauce:

Heat a large, high-sided skillet over medium heat. Add oil, onion, garlic, and red pepper flakes. Sauté until begins to soften (2-3 minutes). Be careful to not let the oil get too hot and smoke. Flake in tuna (holding back the oil or water it’s packed in). Stir through tomato paste so tuna is coated. Then add crushed tomatoes, tomato sauce, water and salt. Cover, bring to a simmer, and cook for 10 minutes. Add capers and olives and cook for another 5 minutes. taste and adjust seasoning. The sauce should be rich (stain-worthy!), and slightly sweet (not acidic).

Quinoa and lentil base

Drain and rinse the quinoa and lentils and cook with 2 cups of water and a generous pinch of salt, for 10-15 minutes. Remove from heat and steam for 5 minutes, then fluff with a fork.

Seedy Crumble:

Toast the sunflower seeds in a small pan over medium heat until lightly toasted, tossing occasionally. Toast the sunflower seeds in a small pan over medium heat until lightly toasted, tossing occasionally. Place all ingredients in a small food processor and pulse a few times until you get a texture of coarse sand.

Credit: Katie Schmidt, Whole Nourishment.

Enjoy!