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Author Notes: I developed this recipe around a jar of Italian solid light tuna packed in olive oil. Very satisfying and full of flavor, it was served with roasted asparagus and chopped black olives were sprinkled on for presentation. The family LOVED it. Important - the tuna must be solid, of the best quality you can get, and packed in olive oil - NOT water. Also, the thyme should be fresh. Servings depends on sides (soup,etc). —launa
- 1 packet oil packed solid light tuna
- 1 packet 500g pasta
- 1 tablespoon small capers, drained
- 1 dash black pepper, freshly ground
- 1 teaspoon lemon juice
- 2 sprigs fresh thyme, stripped
- 1 dash green peppercorn, dried or fresh
- 1 dash red pepper flakes, optional
- 1 small can chopped black olives
- 1 bunch green asparagus
- 1 tablespoon olive oil
- Start boiling pasta according to package directions. Drizzle asparagus with olive oil and roast in a very hot oven (500 degrees) for about 20 minutes or until browned in places.
- Pour olive oil from the tuna into the serving bowl. To this, add capers, freshly ground black pepper, lemon juice, and fresh thyme leaves. Stir together.
- When pasta is almost done, add the tuna to the bowl and break into large chunks. Just before adding the pasta, carefully toss contents of the bowl together taking care not to break up the tuna.
- Drain pasta and pour over contents of serving bowl. Mix gently and grind on dehydrated peppercorn (or finely mince fresh green peppercorns and scatter over pasta). Garnish with chopped black olives and serve with roasted asparagus.
- This recipe was entered in the contest for Your Best Seafood Pasta
Your Best Middle Eastern Recipe
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