Tuna canned in oil is a common staple in many Italian kitchens, and I find that recipes for canned tuna far outnumber those for fresh tuna in the more than a dozen Italian cookbooks I’ve reviewed.
I’ve previously posted 2 variations of pasta with canned tuna (5/30 and 7/24) and tonight I’ll add one more.
INGREDIENTS:
Tuna in oil
Olive oil
Garlic and onion
Dill
Lemon juice
Arugula, chopped
Two ripe, medium (or one larger one) tomatoes peeled and coarsely chopped
Anchovy paste
PROCESS:
Run the garlic through a garlic press and cook in olive oil along with the onion and anchovy paste. After several minutes add the tomatoes and cook for about 5 minutes.
Add the cooked al dente pasta to the pan and mix in the tuna and cook for another 2 minutes. Add the dill, arugula, and lemon juice, mix well, and serve.
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