Thursday, January 5, 2012

1-5…Linguine with tuna and assorted vegetables

This is a variation of a dish I’ve posted before. The difference is in the tuna. Instead of StarKist tuna in oil from Kroger (which I thoroughly enjoy) I used tuna in oil from Sicily provided by my “Chicago” daughter.

Spinach Linguine, Tuna in oil,  Broccoli florets,  Small tomatoes,  halved and quartered , Green onions,  Celery,  Garlic,  Fresh parsley,  Dill,  White wine,  Fresh lemon juice, Dry white wine, Butter


Saute the garlic, onions, celery, and broccoli, in oil and butter while the pasta is cooking. Add a splash of white wine along with the dill and lemon juice. Add the pasta and tuna to the pan and mix well. Drizzle with olive oil, add the lemon juice, and the tomatoes, and some pasta water. Serve with parmigiano reggiano cheese.


Lee and Dee joined us tonight, making the dish especially nice. The difference in the tuna was striking; it was a much subtler flavor than the StarKist. If you enjoy trying something different, give this a try.

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