Don’t be afraid to pair tuna with strong flavors that can stand up to it. In this recipe, crisp capers, thin slivers of garlic, and bright strips of lemon zest do just that. And in order to bring out the nutty flavor of the pasta, add a couple of teaspoons of kosher salt to the cooking water. The water should taste salty, like the ocean.
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Start the meal with Fennel & Orange Salad with Red Onion & Olives.
I was looking for a tinned tuna recipe and thought I'd find a slew of tuna casserole recipes. To my delight I discovered this yummy, quick and easy meal. Calls for a fair amount of olive oil and with such a simple recipe you'll want to use best quality oil for the added flavour. I reserved the tuna water in lieu of the pasta water and appreciated the extra flavour.
This recipes was delicious and quick. The fried capers were amazing, becoming nutty and delicious. I always keep a jar or two of imported Italian tuna in olive oil for those weeknights when I want to make something quick for dinner. It has a much better texture and flavor that the typical canned stuff. I think this plus using capers packed in salt rather than the brined capers makes this recipe extra special.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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