Tuna Pesto (For the Lazy)

Why? Because I was sick of reheating food after coming home from work. And the microwave broke down.

Please note that this isn't the healthiest version of pesto around (because fresh basil is always better), but it's quick and easy to prepare.

For the pasta, just follow the instructions on the packaging. Typically, just prepare some water until it boils. Add a handful of salt and around two tablespoons of cooking oil. Dump the pasta and cook for around ten to twelve minutes, or until al dente.

For the pesto, I used a can of tuna flakes in oil (whose brand should be obvious). Drain half the oil and mash the bigger flakes. Add the tuna to a heated cooking pan and wait until it sizzles.

As an alternative, one could drain all the oil and replace it with olive oil. It's pretty expensive though, so I haven't tried that yet.

I used Filippo Berio's bottled pesto for this one, mainly because it's the first thing I saw at the grocery that was decently priced (at a little over a hundred pesos). Add three spoons of pesto to the tuna. Mix well for around three to five minutes and it should be ready to go. This is good for around a quarter kilo's worth of pasta, give or take.

Later!