Lemon Cream With Strawberries
There are a few reasons I like tuna packed in olive oil so much. First, it’s so moist. Second, it’s so flavorful. And finally, it comes in really big chunks--a nice complement to pasta or gnocchi.
Look for jars of the big-chunk tuna at Italian markets, but you can also use cans of tuna packed in oil, available at most markets.
Serve the pasta with a loaf of rustic Italian bread and a bottle of wine.
And for dessert, whip a jar of lemon curd with some whipping cream, then set out a big bowl of red, ripe strawberries for dipping.
Wash the berries and drain well; place them on a dish towel to dry. Keep the stems intact; you’ll be holding onto them to dip the berries.
Empty the lemon curd into a small bowl and beat it with an electric mixer. Add the cream and continue whipping until soft peaks form, 2 to 3 minutes.
Serve the cream with the strawberries for dipping.
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