Tuna and pasta, a quite great pair

Tuna and pasta are traditional companions — this most likely is not news to many of you who ate tuna casserole as kids. One of the causes that dish was so popular was that building it took about as significantly time as opening a soup can and a tuna tin.

This recipe for refreshing tuna linguini, tailored from a Chef Panisse recipe, does take a little bit more time to make, but not by substantially. You can substitute canned tuna if you want but use just one that is packed in oil, not h2o — it will be much more flavorful.

If you use refreshing tuna — I utilised yellowtail — have all the things chopped and all set to go right before you get started cooking mainly because the fish cooks quickly, and if overcooked the tuna will be hard.

The recipe phone calls for a entire lemon, which may possibly look like a ton, but it reduces rapidly and functions properly to tone down the much better flavors of the olives and capers.

If you are on the lookout for a fast and straightforward nutritious meal now that university is back in session, this cannot be defeat.

Claudia Alexander has been fortunately cooking for household and close friends for additional than a few a long time. She has a bi-weekly food stuff blog, sweetbynurture.com. Contact her at [email protected]


Refreshing tuna linguini

Serves 2

½ pound tuna filet

1/3 cup kalamata olives, chopped

1 tablespoon capers, rinsed and dried

¼ cup olive oil

2 garlic cloves peeled and sliced

1 lemon peeled, slash in quarters, then sliced and de-seeded

3 tablespoons finely chopped flat leaf parsley

½ pound linguini

Salt and pepper to style

Image by Claudia Alexander

Either canned or new tuna can be utilized in with this pasta recipe.

Prepare dinner the pasta al dente, in accordance to package recommendations, rinse, drain and established apart. I hold the cooked pasta in a bowl of home temp h2o, so it doesn’t dry out.

Lower the tuna into ¼-inch extended slices and then into 1 ½-inch to 2-inch rectangles. Toss them with salt and pepper.

To a very hot sauté pan, increase the oil, olives, capers, garlic and lemon. Change the heat down to medium-low and prepare dinner for three minutes, getting treatment that the garlic does not burn by shaking the pan at times.

Include the tuna and prepare dinner for two minutes. Add the drained pasta and parsley, and toss once again. Cook dinner for one more two minutes. You want the tuna to be a bit pink. If it starts off to overcook, pull it out with tongs and established aside until finally the pasta and sauce are warm, then insert the tuna back again to the pan and toss. Change the seasonings if necessary. Provide suitable absent.

— Adapted from “Chez Panisse Pasta, Pizza, & Calzone” by Alice Waters, Patricia Curtan and Martine Labro

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