Saturday, 31 March 2012

The best thing to do with tuna

Honestly, canned tuna really isn't my favourite food, it's kind of a b list fish really.  Even canned salmon seems to live a more elevated reputation than tuna.  The other side for me is the smell.  When I was in elementary school there was this kid, who for no known reason always brought tuna sandwiches to school and consequently smelt like them.  Poor kid, no one wanted to be his friend and even though I have always rooted for the underdog, even I couldn't hang out with him.

That being said, tuna does have some redeeming qualities.  It is relatively inexpensive, it's easy to get your hands on and kids still seem to love it.  So when I saw this recipe, I decided to give it a go, it is after all from David Rocco.  Trust me, this has to be THE best thing to do with tuna, it takes about 20 minutes or less to make and even picky little V loves it.  This is one of the greatest weeknight meals and it's healthy too.

Salsa Di Tonno Crema
One packet of Penne ( I love Barilla the best, it is pretty available and super yummy)
12 black olives (I like Kalamata, but you use what you like)
8 large sun-dried tomatoes, chopped
4 tbsp extra virgin olive oil
1 clove garlic, finely chopped
2 cups tomato puree
1 can tuna, packed in olive oil (*or see note below) 
1/2 cup whipping cream
1 bunch fresh flat-leaf parsley, finely chopped
Salt, QB (just enough)

Cook your pasta until al dente, no further.  While it is cooking get on with the sauce.
Pit the olives by pressing down on them and then chop them up along with the sun-dried tomatoes and the garlic.  Heat the olive oil in a pan and gently brown.  Add the tomato puree and cook for 5 minutes or so.  Then in goes the can of tuna and the cream, simmer.
Once your pasta is al dente, reserve a cup of the cooking water, then drain the pasta and add to the pan.  Add the  reserved cooking water also.  The pasta will finish cooking in the sauce, making the pasta super flavourful and thickening the sauce.  If you want to add a bit more cream you can, I often don't.  Then add the chopped parsley and taste for salt, you can add a little extra if you need it.
Put it in your pasta bowls and enjoy!

**as a side note, I have tried both the clover leaf tuna packed in water and the Italian tuna packed in Olive oil.  Honestly, I prefer the clover leaf brand, it is less expensive and has a nicer texture.
***This is also really yummy eaten cold

From David Rocco's Dolce Vita

No comments:

Post a Comment