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Recipe

Penne with Fresh Tuna Confit

Martha Holmberg

Servings: three to four.

The rich tuna is counterbalanced by the sweetness of the sautéed onion, the intensity of the sun-dried tomatoes, and the acidity of the lemon.

Ingredients

  • 1/4 cup olive oil
  • 1 small yellow onion, thinly sliced
  • Salt
  • 1/2 lb. dried penne pasta
  • 1 clove garlic, minced
  • 1 cup chopped tomato, with juices
  • 1/4 cup chopped, drained oil-packed sun-dried tomatoes (or rehydrated plain sun-dried tomatoes)
  • Grated zest and juice of 1/2 lemon
  • 3/4 lb. fresh tuna confit, broken into 1-inch pieces (or two 6-oz. cans light tuna in oil, drained)
  • 1/2 cup whole kalamata, niçoise, or other good-quality black olives, pitted and coarsely chopped
  • 2 Tbs. chopped fresh flat-leaf parsley
  • Freshly ground black pepper

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 550
      Fat Calories (kcal): 250
      Fat (g): 28
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 20
      Cholesterol (mg): 35
      Sodium (mg): 820
      Carbohydrates (g): 47
      Fiber (g): 3
      Protein (g): 26

Preparation

  • Heat the olive oil in a sauté pan over medium heat. Add the onion and cook until very soft and lightly caramelized, about 15 minutes. Meanwhile, bring a large pot of water to a boil, salt it generously, and cook the pasta. When the pasta is al dente, drain it and keep it warm (reserve about 1/2 cup of the cooking water to loosen the finished dish, if necessary).
  • Add the garlic to the onion and cook, stirring frequently, until the garlic is soft and fragrant, about 1 minute. Add the chopped tomato, sun-dried tomatoes, lemon zest, and lemon juice and simmer briefly. Add the tuna, olives, and parsley and season with salt and pepper to taste. Heat through and toss with the hot pasta, adding a few drops of the pasta water to moisten the dish, if you like. Serve immediately.

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