Tuna in Tuxedos

25 Jun

When you fall off the horse, get back in the saddle. Simple, clichéd advice for life’s failures or lapses in good habits. I haven’t posted a word since May 23rd. So I’m climbing back into my blogging saddle with a simple little canter around the kitchen — I mean a quick and easy recipe.

Tuna in Tuxedos

Tuna in Tuxedos

Tuna in Tuxedos is a light yet nutritious meal for a hot summer evening (if you can bear having a pot of water boiling) when you have a well-stocked pantry. I completed my meal with a bowl of mixed baby greens dressed in a herb-citrus vinaigrette and a few slices of a 12-grain fennel seed loaf. And a glass of medium-bodied, fruity red wine.

Recipe using simple pantry ingredients

Recipe using simple pantry ingredients

TUNA IN TUXEDOS                                                          Serves: 2

Ingredients

  • 2 drizzles                                     extra virgin olive oil (EVOO)
  • 1 medium                                    yellow cooking onion, diced small
  • 1 tsp/5 mL                                  minced garlic (2 cloves)
  • 1-19 oz/540 mL can                  Aylmer Accent Original tomatoes (with celery, pepper and onion added)
  • 1 – 6 oz/170 g can                      white tuna in water, drained and flaked
  • 2 tsp/10 mL                                capers, with some juice
  • 3 Tbsp/45 mL                            pitted, sliced black olives (or to taste)
  • 2 cups/500 mL/180 g              medium bow-tie pasta (Farfalle)

Instructions

1.     Put a pot of water on to boil. Drizzle EVOO in the bottom of a large, deep skillet and set over medium heat.

2.     Chop onion into small dice and add to warmed EVOO in pan. Cook until softened, stirring occasionally, about 5 minutes.

3.     Add minced garlic to pan with onions and cook, stirring, for 1 minute.

Soften onion in oil over medium heat, add garlic and cook 1 minute. Add chopped can tomatoes and bring to a boil.

Soften onion in oil over medium heat, add garlic and cook 1 minute. Add chopped can tomatoes and bring to a boil.

4.     Add the diced, Accent tomatoes and the capers with juice. Bring the mixture to a boil. Then reduce heat to achieve a gentle simmer.

To simmered sauce, add capers, flaked white tuna, sliced black olives for last 5 minutes of cooking.

To simmered sauce, add capers, flaked white tuna, sliced black olives for last 5 minutes of cooking.

5.     Add the Farfalle pasta to the boiling water and cook uncovered over medium-high heat according to the pasta directions. (Mine required 13 minutes).

6.     5 minutes before the pasta is cooked, add the flaked tuna and sliced olives to the simmering tomato sauce. Stir well and heat through.

At least 3 servings of vegetables each serving, plus vegetarian protein.

At least 3 servings of vegetables each serving, plus vegetarian protein.

7.     Drain the pasta and serve with the tuna-tomato sauce. Season with pepper if desired. I like this dish without any cheese for garnish, but taste it and judge for yourself.

"Fancy" food in a flash --- 20 minutes maximum.

“Fancy” food in a flash — 20 minutes maximum.

NOTE: I’ve also made this recipe with celery. I like the crunch the celery gives to the sauce. Use 2 stalks, chopped into a small dice, and add with the onions to cook. Spaghetti noodles work as well as the Farfalle, but the name’s not as much fun.

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4 Responses to “Tuna in Tuxedos”

  1. Boswell Joan June 25, 2013 at 5:23 pm #

    I hope you haven’t posted because you’ve been busy and not because you’ve been sick. This looks good and I intend to make it when life settles down (I pick up my puppy, Nina, tomorrow) Joan

    • Susan at Savvy Single Suppers June 25, 2013 at 5:30 pm #

      Not ill Joan (thanks for asking). Just far too many projects with deadlines and events bunched up together than I could manage AND still write. This recipe will be dead easy for a sleep-deprived new puppy parent! Good luck (and better you than me)!

  2. Natalia at Hot, Cheap & Easy June 25, 2013 at 9:37 pm #

    Glad to see you back! I love this recipe…I make something very similar and even serve it cold….farfalle are a good idea for us! My son will eat pretty much anything if it is poured over farfalle!

    • Susan at Savvy Single Suppers June 25, 2013 at 10:19 pm #

      Thanks Natalia! Your mouthwatering and friendly posts have served to remind me to get back to work! I enjoyed my second serving of the pasta this evening before going to the movies. It had frozen somewhat in my fridge, but came back nicely when reheated in the microwave [Add approx 2 Tbsp water and heat 3 minutes at 60% power and then 3 minutes on High with a pause to stir once.]

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