Advertisement

Tossed Tuna Pasta

Time30 minutes
YieldsServes 4
Share
Print RecipePrint Recipe

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.

Advertisement
1

Bring a large pot of water to a boil.

2

Place the tuna and its oil in a large serving bowl. Gently break up the tuna into bite-sized chunks.

3

Slice the olives in half and add to the bowl. Slice the artichokes in half lengthwise and add them to the bowl with the capers, lemon juice and parsley. Set the mixture aside.

4

Add salt to the boiling water, then the pasta, and cook until al dente, 7 to 10 minutes. Drain. Add to the tuna mixture and toss well to combine. Season to taste with salt and pepper.