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| Penne with Tuna, Lemon, Capers and Olives |
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Recipe courtesy of “Six O’Clock Solutions” by Eve Johnson
and the Vancouver Sun Test Kitchen, Vancouver Sun, p.128.
Everyone needs a psychic anchor, a secret bit of wisdom that guarantees you
will never be without a good meal. In practice, that often means knowing a
wonderful recipe based on pasta and a can of tuna. Here, olives, capers, garlic, lemon and green onions take the tuna in a Mediterranean direction. All you need to complete the meal is steamed broccoli with a bit
of lemon juice or a green salad.
Makes 4 servings
1 can
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(170 g/6 oz) Solid White Tuna, drained |
| 4 cups | penne |
| 2 Tbsp. |
butter |
| 2 Tbsp. |
olive oil |
| 4 |
large garlic cloves, finely chopped |
| 1½ tsp. |
finely grated lemon zest |
| ¼ cup |
lemon juice |
| 3 |
large green onions, finely chopped |
| 2 Tbsp. |
drained capers |
| 10 | kalamata olives, pitted and chopped |
| ¼ cup |
finely chopped fresh parsley
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salt and pepper
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parmesan cheese, grated
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- Cook penne in large amount of boiling salted water until tender. Drain
and return to pot.
- Meanwhile, heat butter and oil in small heavy frypan over medium heat.
Add garlic and sauté for 2 minutes. Add lemon zest, lemon juice, green
onions, capers and olives and sauté for 2 minutes.
- Reduce heat to low. Add tuna and separate with a fork into large pieces
and heat through, stirring gently to keep tuna in large chunks. Add salt and
pepper to taste.
- Add tuna mixture and parsley to pasta. Toss and serve with parmesan cheese.
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