It's a low fat, high protein wonder, and if handled properly, not fishy or tinny at all. It is time, people! Let us go on a quest for a higher standard for tuna cuisine! So to all of you friend out there who have a passion for food, please share with me your favorite ways to use tuna. In a not so blah way.
Here's one of mine:
Simple Tuna Pasta
*the key here is to use plenty of lemon juice and zest and parsley. Then you'll completely forget your aversion to what you think tuna tastes like. No fishy, stinky, tinny-ness whatsoever.
1/2 onion, diced small
2~3 cloves garlic, minced
1 can solid white albacore tuna, drained
1 can petite diced tomatoes
juice of 1/2 lemon (hang on the other half, just in case you want to use it)
zest of 1 lemon
1/4 C super finely minced fresh parsley
1 lb penne
salt and pepper to taste
- In a large pot, bring water to a boil. Generously salt the water, and boil the pasta to al dente. Reserve some pasta water and set aside.
- Meanwhile, In a large skillet, heat 1 T olive oil to medium-high. When shimmering, add onions and a little salt and pepper, and cook, stirring often, until onions are slightly golden. Add garlic and continue to cook until fragrant, about 30 seconds. Add tuna and tomatoes, and simmer until tomatoes thicken slightly, about 5 minutes.
- Once pasta and sauce are both to this stage, toss them together with the parsley, lemon juice, and lemon zest. Add pasta water to loosen the sauce if necessary, and season with salt and pepper to taste. Add remaining lemon juice if you'd like it brighter.
- Serve with freshly grated parmesan cheese if desired.