Italian Recipe: Pasta with Tuna & Lemon Sauce

This is a deliciously simple no-cook pasta sauce. We love the tangy hint of lemon that gives it an extra dose of flavor, and it blends perfectly with tuna. The addition of olives and capers makes this no-fuss Italian dish all the more satisfying. It’s a piatto povero. The sort of meal that was a staple for Italian peasant families, and still remains a favorite across Italy today. In other words, you can make it on the cheap.With only a handful of basic ingredients you’ve got a complete dinner.

While some people swear by using shells for this recipe, we’ve found it goes great with all sorts of pasta varieties: taglietelle, penne, spaghetti, you name it. Experiment with different combinations until you find your own personal favorite!

Pasta with Tuna & Lemon Sauce

Ingredients:

• 8 quarts water
• 3 tablespoons salt
• 1 pound pasta of your choice
• 1 (6-ounce) jar artichoke hearts, drained
• 1/4 cup drained and rinsed capers
• 1/2 cup pitted and chopped Kalamata olives
• juice and zest of 1 lemon
• 2 (6 1/2 ounce) cans imported Italian tuna in olive oil, drained
• 1/2 cup extra-virgin olive oil
• freshly ground black pepper to taste
• 1/2 cup chopped fresh flat-leaf parsley leaves
• Grated Parmigiano Reggiano cheese

Directions:

1. Bring water to boil in a large pot. Add salt and pasta. Wait for the water to return to a boil, then cook al dente according to package directions.
2. Drain pasta, reserving ½ cup of the cooking water.
3. Move pasta to a serving bowl. Add reserved cooking water to the pasta—this keeps it from sticking together.
4. One by one, mix in artichoke hearts, capers, olives, lemon juice and zest, tuna, and olive oil. Sprinkle black pepper to taste.
5. Garnish with chopped parsley leaves and a dusting of parmesan.
6. Buon appetito!

Recipes makes four servings. 

Seafood Recipe: Grilled Tuna Steaks

Today we're sharing a great, simple tuna steak recipe fresh from the grill. We wanted to keep the flavors light and delicious. The natural flavors of the steak should shine through with the added benefit of the flavors absorbed from the grill. For our tuna, we coated the outside with garlic and lime to keep a light acidity to the dish, while adding japaleno gave the tuna a delightful little kick. Keep reading below for our favorite grilled tuna recipe...

Grilled Tuna Steaks

(makes 4 servings)

Ingredients

• 1 tablespoon olive oil
• 2 teaspoons lime juice
• 1 jalapeno pepper seeded, de-veined, and minced
• 3 cloves garlic, minced
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 2 tuna steaks (about 8oz each) 3/4" thick

Directions

1. Whisk together olive oil, lime juice, jalapeno pepper, garlic, cayenne pepper, salt, and pepper in a gallon zipper-lock bag. Add the tuna steaks, then seal and refrigerate until the fish has marinated fully (at least 1 and up to 24 hours).
2. Preheat an outdoor grill for high heat, and lightly oil the grill grate.
3. Remove the tuna from the bag. Grill over direct heat until well seared and grill marks appear (about 1 1/2 minutes). Flip the steaks over and grill on the second side until the fish is cooked to about medium (opaque throughout, but translucent at the very center when checked with the point of a searing knife) or about another 1 to 1 1/2 minutes longer. Serve immediately.
4. Enjoy!