The millions of people not reading this blog may be wondering whether i've starved to death.. my last blog entry was months ago! Well July - August were very busy months. Lots of travel, dining out, visitors, some takeaway and a few home cooked meals eaten on the couch in front of the telly..
The millions of people not reading this blog may have also been wondering when a can of tuna would make an appearance here..
There are other forms of protein that survive in a can, on a shelf in the pantry for months on end.. SPAM springs to mind.. tinned sardines... however tuna is the superstar.
Having said that, I only buy Sirena Tuna. I am not a fan of the cat-foody mush some other brands serve up. Nor am I a fan of the flavoured tuna gimmickry which has infested the supermarket shelves recently... The one flavour exception is Sirena's Tuna with Chili in Oil.
As the weather warms up, one of my favourite pastas is Chili oil Tuna past with tomato, parsley and capers:
Ingredients:
one can of Sirena Tuna with Chili in Oil
two handfuls of long pasta (or enough for 1 serve)
handful of cherry tomatoes
small bunch of parsley
tablespoon of mini capers
finely sliced lemon rind
squeeze of lemon juice
Heat water for pasta
chop parsley, capers and lemon rind and place in large bowl
cut the cherry tomatoes into quarters and add to the parsley mix
open the can of tuna and remove the chilies (unless you like it really spicy!)
take the tuna from the tin using a fork so you get some of the chili oil with the fish, but not all the oil, add to the parsley and tomato mix - toss together
add the pasta to the boiling water, and once cooked remove and add immediately to the bowl of tuna/tomatoes/parsley.. (the idea is for the hot pasta to warm the tuna and tomato - rather than cooking them)
Toss so all the ingredients are mixed through the pasta and serve immediately with a squeeze of lemon juice
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