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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  All Recipes

| 1. Cook penne pasta in boiling salted water until al dente. | 2. Place the onion, leek, and carrot in a saucepan with the olive oil and saute for a few minutes until the onions become translucent. | 3. Place the tomatoes, honey, soy sauce, Worcestershire sauce and Chinese five spice into the saucepan and cook on medium heat for 5 minutes. | 4. Add the drained tuna fish and cook for a further 5 to 10 minutes. | 5. When you are ready to serve, season with salt, stir in a few spoonfuls of creme fraiche and pour the sauce over the cooked penne. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	64.0	14.944	1.76	0.16
leek	1		chopped	54.29	12.5935	1.335	0.267
carrot	1		grated	20.5	4.79	0.465	0.12
tuna	1	can		-	-	-	-
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
honey	2	tablespoons		-	-	-	-
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
chinese five spice powder	1 1/2	teaspoons		-	-	-	-
creme fraiche	2	tablespoons		-	-	-	-
penne pasta	1	package		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.