Cookaholics Bulletin Board

I think Fuzzy is a pescetarian.

Fuzzy your #3 sounds delicious.

Can I just add that the Costco Kirkland brand tuna is really good? I think we all went over this on TOBB but it is really worth repeating.

Darcie - well then, at least he isn't finnicky...

This is something I will make my husband so, if you have a good recipe and I know you do, spill it sister.


Mary

PS I like tuna in green salad with any kind of acid-y dressing (oranges and tuna YUM.) I also have dumped made it in tomato sauce with anise seed and a glug of pernod and put it on pasta. I also need to that list of things I can't get.. white tuna in water. I get rosé tuna in water but not white. I can get a wide selection of imported Italian tuna though.

Mary,

The best recipe I have for it is from a cookbook I bought when I was in school in Italy. It would be far easier to scan and email rather than typing it out. It's from the Chef of Ristorante Balbo in Torino.

I'll get to it tomorrow, okay?

Amy

I'm a "meat-avoider". I don't eat warm-blooded animals. Or insects. If I can help it.

Here's the pasta recipe. It was based on a recipe CI published around 6-7 years ago in an article on tuna with pasta, and was the only good recipe in that set. I like it because it's a non-meat pasta dish I can serve to friends who can't eat cheese.

1 lbs fusilli, penne, or similar short pasta
3 tbs plus 2 tbs fruity virgin olive oil
6 garlic cloves (or 1/3 bulb), minced
1/3 cup sliced pitted green olives
1/2 cup currants
1/3 cup dry red wine (or Marsala; if so, omit sugar)
2 tbs sugar (not with Marsala)
1/4 cup plus 1 tbs balsalmic vinegar
2 cans quality olive oil-pack tuna
1 tsp salt
1/4 (loose) shredded fresh basil
Salt and fresh-ground pepper to taste

Put pasta pot with lightly salted water on to boil. Mince, chop, and shred the veggies, and drain and break up the tuna. Mix the wine, ¼ cup vinegar, and sugar.

Dump the pasta in the boiling water. Set a timer for 9 minutes so you know when to start checking the pasta.

Heat a large pan with 3 tbs olive oil. Saute the garlic until fragrant but not browned. Add the olives and currants and stir for 1 minute. Add the wine, vinegar, and sugar mixture and simmmer for about 2 minutes, until mostly boiled away. Add tuna and a sprinkle of salt, stir, and turn off heat.

When pasta is al dente, reserve 1/2 cup cooking water and drain. Toss the mixture in the pan with the pasta, the basil, and the remaining 1 tbs of vinegar and 2 tbs of oil. Add pasta water until properly moist (usually 1/4-1/3 cup). Season with pepper, and more salt if necessary (taste it first).

Buon appetito!

So, snakes and lizards are okay?

Which causes me to ask...how are Jack & Chris doing these days?

roflmao

You never fail to amuse...

Amy