Monday, October 10, 2011

10-10…Tuna with tomatoes, arugula and lemon

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.


Tuna in oil
Olive oil
Garlic and onion
Lemon juice
Arugula, chopped
Two ripe, medium (or one larger one) tomatoes peeled and coarsely chopped
Anchovy paste


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.


No comments: