Pumpkin puree with tuna

Ingredients

• 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.