Spageti tuna pesto


 50 gr basil leaves

 300 gr Spaghetti pasta

 50 gr tuna

 2 cloves of garlic

 50 gr cashew nuts

 1/4 lemon

 1 tsp Salt

 2 tsp chicken stock


1. Boil pasta for about 8 minutes

2. Then puree all ingredients except tuna and pasta

3. Then bake it on a tuna non-stick pen

4. In the pen used for the tuna grill bolt, then enter the basil paste, give a little water and add the paste, stir until evenly distributed, the last garnish with the tuna pieces