Craving light recipe to include pasta, tuna, tomato and ........
Here's what I have on hand that I know I want to use:
Pasta - Will likely use egg noodles
Good tuna packed in olive oil
Fresh, very tasty and juicy, grape tomatoes
Parm - maybe, maybe not
Would like a fresh, non-heavy "simple something" to have for dinner tonite. I'd like for the tuna and tomatoes to co-star. This will be sided with a green salad and bread.
I have a fairly well stocked (not exotic) fridge and pantry - Ideas?
I think you have the makings for a nice pasta right there:
Roast the tomatoes with some thyme, olive oil, salt and pepper just until they color/almost start to burst. Gently toss with the tuna (including some or all of its oil and hot pasta. Toss in some freshly chopped parsley. Salt and cracked pepper to taste, a little of that Parm if you want. Or you could add a little feta and kalamatas.
Break up the tuna so it's in small/fine pieces. Heat a small amount of olive oil and momentarily cook some minced garlic in it just long enough to flavor the oil; don't brown the garlic. Drain your pasta, toss with some chopped onion, a bit of chopped fresh basil, and the tuna. Add chopped tomato and drizzle with the garlic/olive oil, S&P to taste, toss again lightly and serve.
This is what I like to do.
While cooking the pasta:
melt 4 tsp butter in a pan, when melted, remove half to be used soon.
Add two tbl of olive oil to the pan and a can of Tuna. I like to use a good tuna that is also packed in oil, I also add a cup of peas. Keep heat on low and allow butter and oil to coat the tuna and peas. If you have the tiny tomatoes you can add them now.
When pasta is cooked and drained toss it in t he melted butter. Add tuna mixture and serve.
Use cheese if you would like.
Cook and prep time is about 10 minutes.
Thanks for all the input! So many options and good tasting alternatives to be incorporated for future light dinners. I've done a similar dish before using shrimp and especially like that there are no *bad* oils/butter or creams used. The olive oil mixed with the starch from the pasta makes a wonderfully light sauce.
Less is more and using just the basics was perfect. Last minute decision to use mini-bowtie pasta was a good decision. Other than that, roasted grape tomatoes, drained tuna (oil reserved), very small amount of both sauteed onion and garlic, a few quartered (jar) artichoke hearts, sprinkle of capers, about a tbl of reserved oil, pasta water, sprinkle of red pepper flakes, about a tbl of parm to tighten sauce, salt and pepper. Once plated, I tasted and it need to be waked up a little with a squeeze of lemon juice. Perfect and light to the taste and the "over-fill factor". For eye appeal, I should've made a special trip to the store for one item..... parsley.