I happen to love tuna. Now, I know not everyone is a tuna lover, but me? I could eat it every day.
However, the same old tuna sandwich gets kinda old so in an attempt to be creative and throw a meal together without a recipe (gasp! this is brave ground for me), I made this dish the other night and…it…was…awesome.
The garlic was subtle but essential and the combination of asparagus, tuna and pasta was perfect for a light, spring dinner.
The sauce, not overly saucy by any means, lightly coats the pasta with a delicious garlic taste.
My kids actually ate this really well (albeit a few gags on the asparagus) and have now declared, “Mom, we like tuna, too…just not on bread.” Sigh…I’ll take what I can get.
A simple green salad (or for something more fancy this Gourmet Green Salad)
Fresh, seasonal fruit
- 2 tablespoons olive oil
- 6 medium cloves garlic , minced
- 1/2 teaspoon red pepper flakes (this doesn’t add spice – just a nice enhancement of flavor)
- 3/4 cup chicken stock or broth
- 2 (6-ounce) cans solid white tuna in water (2 cans), drained well
- 1 teaspoon salt
- 1/4 cup chopped fresh parsley leaves
- 1 tablespoon butter, cut into fourths
- 1 bunch asparagus (or substitute broccoli, peas, etc.), tough ends trimmed and stalks cut into thirds, lightly steamed (I steamed mine for 3-4 minutes until just barely crisp tender)
- 1 pound penne pasta or other similar tube pasta
- Cook pasta according to package directions (or however you like it).
- Meanwhile, in a 12-inch non-stick skillet, heat oil, garlic, and red pepper flakes over medium heat, stirring frequently, until fragrant (but not browned!), about 1 to 2 minutes. Add chicken stock and bring to a simmer. Add tuna, slightly breaking up chunks with your fingers, and salt and cook, stirring frequently, until tuna is heated through, about 1 minute.
- Toss tuna mixture, parsley, butter, asparagus (or other vegetable), and cooked pasta together in the skillet. Salt and pepper to taste and serve immediately.
Recipe Source: My Kitchen Cafe