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.



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.



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.



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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