28 November 2010

Tuna & Lemon Pasta : a sheer delight!

BBC Good Food's version
I had attempted to include Tuna & Lemon Pasta in the menu list a month or so ago.  However, at that time, the boys in the house weren't at all keen on the idea so I shelved it.  This week, I slipped it quietly onto the menu list and hoped for the best - as I had an inkling that it would be lovely.

Well, it must have either slipped under the radar or they just gave up resisting the idea as we had it for dinner last night - and it proved to be a sheer delight.  Incredibly simple to make (note to self - get Son to make it (supervised) next time), it was just perfect for a Saturday evening when Strictly Come Dancing is trotting towards you on the t.v. horizon.

My version : not far off!
There were a number of good things involving this recipe, as the tuna chunks in oil that I used are currently on special offer with Asda, and I managed to take the two tins home for just £2.  I only used the oil from one tin as it was sunflower and I'd have preferred olive oil.  I just added some olive oil once everything was combined, which made up for it without losing out on flavour.  The oil from the second tin went into the dogs' bowls and was greeted with much enthusiasm at dinner time. We picked up some trimmed fine beans - which were the only fine beans they had - and having just seen one of Nigella's episodes where she cuts her fine beans through the bag, did just that which was just genius as the remainder of the bag kept the whole lot under control until you could throw them into the pan to cook.

TUNA & LEMON PASTA (serves 3)

Ingredients :

350g pasta shells
200g pack trimmed fine beans, cut into short lengths
2 x 185g tins tuna in oil
grated zest of a lemon, plus some juice for drizzling
1 tbsp small capers or a half a tbsp of large capers, cut in half
generous pinch of chilli flakes
olive oil for drizzling
ground black pepper.

Method :

1.  Cook the pasta in boiling salted water for 6-7 minutes.

2.  Add the beans and cook for a further 3 minutes until both the pasta and beans are tender.

3.  Meanwhile, tip one tin of tuna & its oil into a bowl, plus the other tin of tuna without its oil.  Flake the fish, trying to keep the pieces quite large.  Stir in the lemon zest, capers, chilli and pepper.  Taste, then add salt and lemon juice to taste.

4.  Drain the pasta and beans, return them to the pan and toss with the tuna mixture.

5.  Add a little olive oil to moisten everything and a squeeze of lemon juice to freshen up the flavours.

Serve on its own, with garlic bread or a small salad.

4 comments:

  1. Oh do! Don't forget the capers, as they make a beautiful counterpoint to the richness of the fish. :)

    ReplyDelete
  2. This is a really lovely dish, l've made it quite often myself. Especially nice with a touch of anchovies......mmmM!
    'BUT NOT'with Srickly Come Dancing.....Trotting towards you.....NO WAY....! Sorry! :0)

    ReplyDelete
  3. So we won't be seeing you at the Hotel Piccadilly, wowing the ladies on the dancefloor at the weekend Dinner & Dance then, Willie? lol

    ReplyDelete

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