Pasta Tonnato or Tuna Pasta... a delicious and economical dinner which I made even more healthy for myself by adding string beans and keeping the pasta to a minimum. One of my kids loves this dish with the string beans or broccoli on the side, the other just doesn't even like the smell of tuna from afar!
I always keep a few jars of this lovely stuff on hand, any good Italian tuna will do, as well as a jar of the nonpareil (little) capers...
Ingredients:
2 cans of Italian tuna
1 onion chopped
extra virgin olive oil
nonpareil capers
flat leaf parsley
salt and pepper
butter (for the string beans)
optional: grated parmesan reggiano cheese
optional: for a side or with the pasta steam fresh string beans (about a 1/2 pound)
Cook your pasta, rigatoni, spaghetti, whatever you have around, al dente (firm) drain and toss with enough olive oil so it doesn't stick together and put aside. While pasta is cooking, in a saute pan, put a few tablespoons of olive oil and saute a small onion on medium heat until it's soft and translucent not brown. Add the cans of tuna with their oil to the pan along with about 11/2 tablespoons of drained capers and mix breaking apart the tuna. Chop the parsley fine and add a tablespoonful to the pan reserving some to add just before serving. Add the pasta to the tuna mixture in the pan and additional olive oil if needed and toss until evenly coated. Add salt and pepper to taste. Add parley and serve.
I steamed the string beans in the microwave until just soft for about 6 minutes and added a little butter to coat. Serve as a side to the pasta or as I did on top... it delicious!
Optional: add grated parmesan cheese to taste.
I'll often make this dish in a pinch and many times without the parsley when I have not planned anything for dinner.
Bon appetite!
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