Pasta with Tuna, Olives and Capers

Caper berries are the fruit of the plant that produces capers. They are long-stemmed and excellent in salads as well as pasta. They are not as salty or as tart as capers and should be rinsed before using.

Ingredients: Method:
8 ounces pasta (spaghetti or rotini)

Cook pasta in boiling, salted water. Drain and reserve 1/4 cup pasta water.

olive oil
8 ounces tuna, cut in ½-inch pieces
salt and pepper

Heat 1 Tbsp olive oil in a non-stick skillet over high heat. Season tuna with salt and pepper and sear, turning frequently, for 45 seconds or until lightly browned but still rare in the centre.
Remove from skillet and reserve.

¼ cup chopped onions
1 tsp chopped garlic
1 Tbsp chopped anchovies
¼ cup chopped sun-dried tomatoes
½ tsp chili flakes
½ tsp grated lemon rind

Add 2 Tbsp oil to the skillet and reduce heat to medium.
Add onion, garlic, anchovies, sun-dried tomatoes, chili flakes and lemon rind.
Saute for 2 minutes, until onions are softened.

¼ cup dry vermouth or white wine
2 Tbsp chopped black olives
2 Tbsp caper berries, or capers
¼ cup chopped parsley

Add wine and bring to a boil. Add olives, caper berries and parsley.
Simmer for 1 minute until flavours have come together.

Toss pasta with sauce and seared tuna. Drizzle in past cooking water and toss until well-combined.

Serves 2 as a main course from Lucy Waverman's Weekend Menu in The Globe and Mail, Feb 21, 2009