The calorie-conscious among us always bought water-packed tuna, but in recent years I've discovered the far superior taste of olive oil-packed tuna. When making a sandwich with said tuna, drain well and remove excess oil with paper towels. Add a little plain yogurt mixed with some mayo, plus whatever else you like to put in your tuna salad (I favor capers), and you're going to like this a lot better than the bland watery stuff.
Here's my recipe du jour: it makes a fast and satisfying supper and contains all the food groups you need in your evening meal. Photos show steps 3 (zucchini and mushrooms in pan), 4 (tuna added), and the final dish.
Recipe: Rotini with Tuna, Zucchini and Lemon
Serves 3-4
Ingredients:
2 cups dry pasta, such as rotini or fusili
Cooking spray for pan
3 cups sliced zucchini, about 2 large
1 cup sliced mushrooms
2 cloves garlic, minced
2 cans tuna packed in olive oil
1 cup vegetable or chicken broth
1/4 cup dry white wine
Salt and black pepper, to taste
Juice of 1/2 lemon
Instructions:
1. Bring a large pot of salted water to a boil and cook pasta. Drain and set aside.
2. Meanwhile, heat a large skillet over medium high heat; add cooking spray to coat bottom of pan.
3. Add zucchini and mushrooms. Stir and saute until zucchini starts to brown slightly, about 2-3 minutes. Stir in garlic and cook another 1-2 minutes.
4. Stir in tuna, breaking any large chunks into smaller pieces. Add broth, reduce heat to medium and cover pan. Cook until dish is hot, about 3 minutes.
5. Uncover pot, add reserved pasta, wine, seasonings and lemon. Stir well. Cover once again and allow dish to heat through. Spoon into pasta bowls and serve.
No comments:
Post a Comment