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Tuna Fish Pasta ©

April 20, 2012

A Family Favorite !
Easy.

Rule: Never fry with out a saucepan lid near by, in case

of fire!!!!

 

 

Ingredients    Serves 4, if hungry 2!

3 tbs olive oil

6 cloves garlic

2 tins Tuna in oil

100 dl white wine

2 dried chili peppers

1 tbs chopped parsley

1 lemon juice

salt freshly ground pepper

Extra 2 tbs fresh olive oil.

250g Pasta, Pennes, or other pasta you prefer

Method

1. Put water onto boil for pasta. Add a tsp salt.

2. Clean and slice garlic. Place oil in sauce pan and fry for 2 mins until ‘just’ changing color at the edges, together with chilies. If garlic goes black, it will be bitter.In this case, throw away and start again. Add wine, holding saucepan lid in left hand, ( in with the wine, lid quickly on ) and cook for 3 mins. This ‘Emulsifies’ the wine with the oil. (See Culinary Terms.)

3. Remove from heat, add tuna, having drained off the oil. Break up tuna with a fork. Add salt and pepper. Return to heat and heat through, don’t boil and just before serving, sprinkle with chopped parsley and pour over the lemon juice. The parsley must be added at the last minute or it will brown. Just before serving drizzle with a little olive oil.

4. Serve in a warmed bowl, drain pasta well, mix in tuna sauce, and serve on warmed plates.

Get all your ingredients together.

Put salted pasta water on to boil.

Place oil in saucepan. Clean and slice garlic and fry together with chili.

It starts to color quickly, so stay with it. Just as it begins to color at the edges, hold saucepan lid in one

hand and pour in the wine with the other. Very quickly put lid tightly on, as the oil will spit !!

Leave for two minutes for alcohol to evaporate and wine reduce.

Pour off oil from tuna tins and add tuna, breaking it up with a fork.

Add salt and freshly ground pepper.

Just before serving, heat through, do not boil and add parsley at the last minute, or it will brown. Add

lemon juice and drizzle over a little olive oil. This gives a nice taste of fresh olive oil.

When pasta is cooked ‘al dente’ ( just soft) drain ‘well’ in colander, by giving a few tosses.

Place in warmed serving dish and mix in tuna sauce. This is best done with a fork as it turns

the pasta more lightly, than a large spoon.

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