Pasta with Tuna and Salsa Verde
Quick Recipes Pasta Fish and Seafood
The best tuna pasta requires no cooking skills. I would almost say it doesn't require any cooking at all, if it weren't for boiling the pasta... otherwise, the tuna comes out of a jar and the super aromatic salsa is prepared in a food processor.
Ingredients
150g long pasta (spaghetti or linguine)
100g tuna (canned)
2 green onions (spring onions)
Salsa Verde (for 6 servings, for 450g pasta)
1 small bunch parsley (about 25g)
2 sprigs dill
1 large clove of garlic
zest from 1 small lemon (organic)
1 heaping teaspoon capers in vinegar
1 tablespoon vinegar from the capers
2 tablespoons lemon juice
6 tablespoons olive oil
salt, black pepper
Servings: 2
How to prepare pasta with tuna and salsa verde
- For the salsa, put the parsley, dill and crushed garlic in a food processor. Blend until chopped.
- Add the oil and blend again until the herbs are very finely chopped. Add the lemon juice, caper vinegar, lemon zest, a little salt and grind black pepper. Blend again for a few seconds, just enough to slightly chop the capers. Taste for salt and acidity (lemon juice or vinegar).
* prepare the salsa at least a few hours ahead so the flavors have time to blend. If you're in a hurry, you can keep it at room temperature for 1 hour, which helps it macerate faster. For longer periods, store in the refrigerator. It keeps in the refrigerator for 2-3 days, doesn't oxidize and the taste doesn't deteriorate. - Cook the pasta in salted water according to package instructions. Drain the pasta and put it back in the pot in which it was cooked, which is still hot.
- While the pasta is cooking, drain the tuna and break it into pieces. You can crumble some pieces more, but leave some larger pieces too.
- Add 1 heaping tablespoon of salsa verde (if you've kept it in the refrigerator for a while, the salsa takes on the consistency of a pâté and can be picked up on the spoon; if it's not firm yet, add 2 tablespoons of salsa). Mix quickly with the pasta until evenly colored.
- Add the crumbled tuna and sliced green onion and mix well again. Divide between 2 plates and serve.
