The Stuff You Need:
serves 2
*Gluten free pasta of your choice, 2 ounces dry Spaghetti or 1/2 cup other pasta per person.
6 ounce filet of fresh Tuna -or- 5 ounce canned Tuna in oil, drained
a few Tablespoons Vegetable oil or My Blue Kitchen Marrakesh oil
2 Tablespoons diced Red Onion
2 Roma tomatoes, de-seeded and diced
1 clove Garlic
1/4 teaspoon Red Pepper Flake
1 to 2 teaspoon Capers (optional)
Garnish: chopped fresh Parsley and grated Parmesan cheese
Here's How It's Done:
- Bring a large pot of salted water to a boil and cook pasta until al dente.
- If using fresh Tuna, dice the filet. Heat a pan to med-high, add room-temp oil and then the tuna. Brown and set aside. If using canned Tuna, drain the oil and liquid off very well.
- Sautee the onions until soft, then add the tomato, garlic, and pepper flake. Continue to cook until reduced. If you sauce gets a little too dry, add chicken stock, dry white wine, or pasta water.
- Add Tuna and Capers to the mix. Taste. Add salt only if needed.
- Drain your pasta and plate, spoon sauce over pasta, garnish and serve.
Notes:
*This is my favorite gluten free pasta brand. It’s relatively easy to find on store shelves, even in Vermont.
This sauce is great on pasta but there are other options. I would try it over quinoa or lentils as well.
This is my favorite gluten free pasta brand. It’s relatively easy to find on store shelves, even in Vermont.
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