Today’s makeshift dinner: Pasta with Tuna and Peas

8 May

Sounds gross eh? Like something out of a terrible childhood memory. That, or something British.

So I had a dining dilemma tonight. I had pasta, but no packaged ragu/alfredo/vodka/rose sauce. Not even canned cream of mushroom or parmesan to use. What to do? I had a steaming colander of cheese tortellini waiting to be seasoned. So I dug up:

  • olive oil
  • shallots, minced
  • garlic, minced
  • capers, drained and rinsed
  • tuna in olive oil (that I had been saving up for my nicoise salad)
  • frozen peas
  1. Heat up the olive oil on  medium heat – you don’t want the garlic and shallots to burn easily. You want a bit more olive oil than usual because the warm oil is to coat the pasta as well.
  2. Sautee garlic, shallots and capers.
  3. Add drained tuna – break up with fork/spatula.
  4. Toss in defrosted peas.
  5. Toss with pasta, top with pepper

Quite tasty, though it could be much improved. If you have any suggestions let me know in the comments!

Note: try to use deep fried capers next time

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