Pappardelle With Fresh Tuna Capers Olives Recipes

Steps:

• Cook pasta in large pot of rapidly boiling water until al dente or done to your liking.
• Meanwhile, prepare the sauce. Place olive oil and the garlic in a large saute pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna and season, to taste, with salt and pepper. Serve immediately.

Steps:

• In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
• Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.

Steps:

• In large skillet, heat oil over medium-high heat. Add the onion until soft. Add the garlic & ginger, if desired. Cook, stirring for 1 min. Add the tuna & hot pepper flakes and cook, for 2 mins or until tuna is lightly browned. Stir in the broth, wine, tomatoes, olives, and capers and bring to boil. Reduce the heat to med-low & simmer for 2-3 simmer. Stir in the balsamic vinegar & parsley & season with salt & pepper. Remove skillet from heat. Meanwhile, cook the pasta following the pkg instructions. Drain well. Divide the pasta among heated bowls, top with the sauce & serve immediately