You’re going to love this 15 minute meal! The sauce is no-cook, healthy, quick, and budget-friendly. It’s simply a matter of combining the ingredients with your choice of cooked pasta and dinner is served.
There are so many ways to vary this recipe and you can make it your own by adding your favourites. Today I kept this one fairly simple but you could add chopped spinach, leftover grilled salmon, black olives, sundried tomatoes, or marinated artichoke hearts.
I used a good quality tuna – albacore, packed with no preservatives. A 3 ounce serving of tuna provides 22 grams of protein. I used grapeseed oil (but extra virgin olive oil is great too) and fresh herbs are a must for this dish. Any kind of pasta will do – penne and shells would do the trick. I have been using rice pasta for some time now and I’m sold not only on the health benefits but the taste is just the same if not better.
This is the kind of meal that you can make in a pinch because most times you’ll have these ingredients on hand. This recipe was inspired by my friend, Nina, at O meu pensamento viaja. She wrote a blog last week about being creative with the ingredients you have in your house instead of making needless trips to the supermarket. Thanks, Nina! And, no, I am not so fortunate as to speak Portuguese, I use Google Translate! lol. How did we cope with life before Google? Or, as my favourite 3 year old calls it, ‘Goodle’!
I hope you enjoy this dish as much as I did. The glass of Liberty School cabernet was perfect with it.
Fettuccine with Tuna, Fresh Herbs and Tomatoes
Serves: 2 – 4
- 1 can of drained, good quality tuna (I used Rainforest Trading Co. – no preservatives)
- 10-12 grape tomatoes, halved
- 1 large clove of garlic, chopped
- grated zest of one lemon
- 2 tablespoons of fresh lemon juice
- 1/4 cup fruity olive oil
- freshly ground pepper, to taste
- dash of red pepper flakes
- 2 tablespoon of capers
- 1/3 cup fresh parsley, chopped
- parmesan cheese, garnish
- handful of basil leaves, garnish
- Mix the first 10 ingredients in a bowl, breaking the tuna into bite sized pieces. Careful when mixing, you don’t want the tuna to break down. Let it sit till room temperature.
- Cook pasta until al dente. Drain and combine with mixture in bowl, adding cheese and basil. Serve immediately.