A beloved (and easy) recipe from my high school days—now remembered, renewed, and refreshed.
Ingredients:
- fresh tuna (you can also use canned with oil)
- onions
- garlic
- capers
- golden raisins
- black olives
- white wine
- lemon/lemon zest
- flat leaf parsley
- linguine (or pasta of your choice)
Instructions:
- Make pasta in salted water. Reserve some pasta water.
- While pasta is boiling, cut onions and begin cooking in a large pan until transparent.
- Push onions to the sides of the pan and begin cooking tuna.
- When tuna is almost (but not completely) done cooking, flake tuna into pieces, push to the sides of the pan. Add garlic and saute.
- Add in a splash of white wine and deglaze the pan. Cook until most wine is absorbed.
- Add in chopped parsley, capers, olives, and golden raisins. Choose whatever ratio you prefer.
- Add a squeeze of lemon juice or some lemon zest.
- Add pasta into sauce and stir.
- If needed, add some reserved pasta water to bring the sauce together.
yikesadoodle! 