I’ve never prepared a pasta sauce with tuna. Not because it doesn’t sound good. Rather, because it just never occurred to me that you should. Considering the amount of tuna noodle casserole I served my husband during our poor college days, you’d think I’d have thought to give it a fresh Italian twist, wouldn’t you?
Like, Marcella, I have no use for all-white meat water packed tuna. It might as well be cardboard. The glory of tuna is that it tastes like tuna – not dry chicken. So, if it’s named after chicken…well, think about it. Someday I’m going to order cans of Flott in quantity just to have it in my pantry. But for now an acceptable brand I can easily find is Cento.
A little olive oil, a little garlic, slowly simmered tomatoes. Add a little salt, a little pepper, and that rich flavorful tuna. Finish it with butter and toss it all together with cooked drained pasta and chopped fresh parsley.
In her comment to my post for last week’s recipe, Marcella gently suggested that Victor felt I should consider a better quality of white wine. He was obviously unimpressed with my $3.99 bottle of Vinho Verde. His suggestion – a gewürztraminer from Alsace. I’m smart enough to know when to take free expert advice…