Pasta with Tuna, Olives and Capers
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Caper berries are the fruit
of the plant that produces capers. They are
long-stemmed and excellent in salads as well
as pasta. They are not as salty or as tart as
capers and should be rinsed before using.
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| Ingredients: |
Method: |
8 ounces pasta (spaghetti or rotini)
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Cook pasta in boiling, salted water.
Drain and reserve 1/4 cup pasta water.
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olive oil
8 ounces tuna, cut in ½-inch pieces
salt and pepper
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Heat 1 Tbsp olive oil in a non-stick skillet over high heat.
Season tuna with salt and pepper and sear, turning frequently,
for 45 seconds or until lightly browned but
still rare in the centre.
Remove from skillet and reserve.
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¼ cup chopped onions
1 tsp chopped garlic
1 Tbsp chopped anchovies
¼ cup chopped sun-dried tomatoes
½ tsp chili flakes
½ tsp grated lemon rind
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Add 2 Tbsp oil to the skillet and reduce
heat to medium.
Add onion, garlic, anchovies,
sun-dried tomatoes, chili flakes and lemon
rind.
Saute for 2 minutes, until onions are softened.
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¼ cup dry vermouth or white wine
2 Tbsp chopped black olives
2 Tbsp caper berries, or capers
¼ cup chopped parsley
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Add wine and bring to a boil.
Add olives, caper berries and parsley.
Simmer for 1 minute until flavours
have come together.
Toss pasta with sauce and seared tuna.
Drizzle in past cooking water and toss until well-combined.
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Serves 2 as a main course
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from Lucy Waverman's Weekend Menu
in The Globe and Mail, Feb 21, 2009
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