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. |
8 ounces pasta (spaghetti or rotini)
Cook pasta in boiling, salted water.
Drain and reserve 1/4 cup pasta water.|
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|