Spicy Tuna and Olive Pasta.

Something quick and light, just right for a hot summer evening. You might like to think about accompanying it with a crisp green salad, but that should not really be necessary. Besides being very tasty, it is quite filling all on its own.

 

Ingredients.

1/3 cup pitted kalamata olives, halved.

1 tblsp capers, drained.

4 cloves garlic, peeled, finely chopped.

Dash cayenne pepper [to taste].

Salt to taste.

¼ cup white Vermouth.

¼ cup water.

Juice and zest of a lemon.

¼ cup olive oil.

½ cup yoghurt or sour cream.

1 cup chopped fresh parsley [reserve a little for garnish].

¼ cup cashews.

1 185g can chunky tuna, drained.

 

Preparation.

In a small bowl mix the olives, capers, garlic, cayenne and salt together and set aside. In another small bowl, beat together the Vermouth, water, zest and juice and set aside.

 

Method.

Bring a pot of salted water to the boil and add 250g fresh long pasta – spaghetti, linguine, etc – and cook for the recommended time. Heat the olive oil in a pan over a medium to high flame and stir fry the olive mixture until the garlic begins to turn golden. Add the Vermouth mixture, bring to the boil and simmer for 3-4 minutes then add the yoghurt, parsley, cashews and the tuna and cook gently for another 3-4 minutes or until fully heated through. Transfer the drained pasta to two deep plates, top with the tuna mixture, dust with the reserved parsley and serve immediately.

 

Serves: 2.

 

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