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1/2 cup carrots
Put first 8 ingredients in a food processor until finally chopped.
Heat olive oil in a large skillet on medium heat and then add vegetable mixture. Cover and cook until tender, about 10 minutes or so, stirring occasionally.
Add the white wine, cover, and cook another 5 minutes. Uncover, cook until the wine evaporates (about another 5 minutes).
Add tuna, basil, oregano into mixture, flaking the tuna as you add it. Bring to a simmer, season with salt and pepper.
Mix with the pasta.
Poster's Notes:
Posted by Muriel Harris
Nutritional Info Per Serving: N/A
1/2 cup celery
1/2 cup shallots (I used onions)
1/4 cup parsley (cilantro is even better)
3 tbsp. drained capers
3 tbsp. raisins (golden raisins are slightly better here)
3 tbsp. pine nuts
1/2 tsp. cayenne pepper
1/4 cup olive oil
1/2 cup dry white wine
2 small cans of tuna (about 6-1/8 oz. cans)
2 tbsp. chopped fresh basil or 1 tbsp. dry basil
2 tbsp. chopped fresh oregano or 1 tbsp. dry oregano
1 lb. penne pasta, cooked and drained
Here's a recipe that is quite good and is yet another way to prepare canned tuna. I add a lot more carrots and celery and onion than called for in the recipe since it's a bit skimpy otherwise.