A few nights ago Susan and I had dinner guests. Candy and her daughter, Remy. Candy and I went to the same elementary school, junior high school and church when we were growing up in Teaneck, New Jersey (This was a long time ago.) So I feel very blessed she and her daughter took time to visit with us.
Earlier in the week, Susan and I talked about what to cook and we thought this might be perfect. I had asked Candy if there was anything she didn’t like and she said “boudin.” But the thought crossed my mind “tuna, caper, green olives!” Need I say, they loved it.
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon dried sage (I used 1/2)
- 1/4 teaspoon dried rosemary (I used 1/2)
- 3/4 teaspoon grated orange zest (from 1/2 orange)
- 1 tablespoon drained chopped capers
- 1/4 cup chopped green olives
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 2 6-ounce cans tuna packed in olive oil
- 1/2 teaspoon wine vinegar
- 3/4 pound linguine or tagliatelle
- 2 tablespoons chopped fresh parsley
- In a medium frying pan, heat the oil over moderately low heat. Add the garlic, sage, and rosemary and stir until the garlic just starts to brown, 2 to 3 minutes. Stir in the orange zest, capers, olives, salt, pepper, and the tuna with its oil. Remove from the heat; stir in the vinegar.
- In a large pot of boiling, salted water, cook the pasta until just done (follow package directions) Drain the pasta and toss with the tuna sauce and parsley.
Tuna Packed in Oil
Here we use tuna packed in olive oil, and we count on that oil as part of the sauce. If your tuna doesn’t have at least one-and-a-half tablespoons of oil per can, add a little more olive oil to make up the difference. Of course, you can use tuna packed in vegetable oil, too, but avoid water-packed tuna at all costs. The flavor, and most of the nutrients for that matter, leach out into the water.