|Italian Tuna Fish|
I’ve tried to solve the problem by offering recipes that don’t need exact amounts, recipes that you can customize to your taste by adding a little more or a little less of an ingredient depending on what you have on hand. One of my favorite flexible recipes is pasta with tuna. This is an absolutely delicious thing to eat if, and it’s a big if, you use Italian tuna fish packed in olive oil. I know the trend in the U.S.A. is to use low fat, low salt, packed in water tuna, but unfortunately it has absolutely no taste. No, I take that back, it does have a taste, it tastes like cardboard, which is why you usually have to gop it up with mayo and other flavor enhancers.
|The Real Deal|
This is an easy, no cook (except for the pasta) recipe that you can whip up in 10 minutes.
PASTA with TUNA
Ingredients for 4 people
350 g of Malloreddus pasta (Sardinian gnocchetti)
200 g of tuna or ventresca packed in olive oil
5 cherry tomatoes
120 g of pesto
Extra virgin olive oil
Drain the tuna or ventresca and cut it into small pieces. Wash the cherry tomatoes and cut them in half or in quarters, depending on how big they are. Put the tuna and the tomatoes in a large serving bowl and add three teaspoons of extra virgin olive oil and a pinch of salt. Mix well.
Cook the pasta in boiling water. When cooked, but not overcooked – they should be al dente – drain them and add them to the tuna and tomatoes. Add two teaspoons of extra virgin olive oil and the pesto. Mix and serve immediately.