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• 1 pumpkin • 1 L mineral water • 1 tbsp thyme • 200 g ricotta • 300 g canned tuna
• Peel the pumpkin and cut into small cubes. • Put in a pan and cover with mineral water. Heat. Once the water has evaporated, add more to cover the pumpkin. Repeat until a purée is obtained. • Away from the heat, add the ricotta and thyme. • Add the drained tuna.
The nutritionist's advice:
With this method of cooking by reduction there is no need to use any fat, and most of the vitamin and mineral content is preserved.