hahaha. i couldn’t help myself but to name this post tuna delight. it makes me think of the horrific, grotesque, lumpy, soggy messes of tuna casserole served in high school cafeterias. you know what i mean, those lunches where the grouchy, scowly cafeteria worker, ever-so stereotypically donning a hair-net and a curiously impeccable apron, scooping and plopping the tired tuna on the trays.
well, good friends, this tuna dish is something special. in fact, my dad claimed it was the best pasta dishes he’s ever had (the ever optimist and complimentarian when it comes to food his family’s prepared). but, i cannot deny the glory of this dish. a little bit of heat from the red pepper flakes, saltiness from the olives and capers, brightness from the lemon and arugula– oh, sweet balance! how delightful you make a dish, an eating experience!
this dish welcomed my mom, feet repaired and all, back home. thank goodness for that. the sunset that evening reflected the warm, happy feelings of successful surgeries.
inspired by tuna puttanesca
1 box quinoa pasta
4 cloves garlic, minced
1 1/2 – 2 tablespoons oil
1/2 teaspoon red pepper flakes
1 container italian oil packed tuna (drained)
handful kalamata olives, roughly chopped
2 tablespoons capers
1/4 cup dry vermouth
1/4 white wine
1 14.5 oz can tomatoes, diced
handful fresh arugula, chopped
zest of 2 lemons
fresh black pepper
1. bring a large pot of salted water to boil, and cook the pasta as directed.
2. pour oil in a skillet over medium heat. add garlic and red pepper flakes and saute til garlic is beginning to soften and flakes are fragrant, 2-4 minutes.
3. add tuna, chopping with a wooden spoon to break up lumps, and continue to cook for another 1-2 minutes.
4. add olives and capers, cook for another 2-4 minutes. then add vermouth and white wine. stir in and allow to cook down for another 3-4 minutes.
5. add tomatoes, allow for juices to cook down, another 2 minutes or so. then add arugula, lemon zest, and black pepper. continue to simmer for a few more minutes, being careful not to over cook the greens (pull off heat when the arugula is still bright and fresh-looking).
6. combine drained pasta with sauce, plate and eat! enjoy!