Pasta with Tuna
and olive and sundried tomato tapenade
Smarts: Double this tapenade and use it for a sandwich spread or an appetizer for an impromptu gathering.
- Tuna (10 oz) - 1 can
- Pasta, gluten-free - 8 oz
- Oil, cooking - 1 Tbsp
- Tomatoes, cherry - 1 pint
- Lemons - 1/2, juice of
- Garlic - 1 clove, peeled
- Sundried tomatoes - 1/4 cup
- Olives, pitted (green or black) - 1/3 cup
- Parsley, fresh - 1/4 bunch, stems removed
- Thyme leaves (fresh) - 1 tsp, remove leaves from stems
- Capers - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Oil, olive - 1/2 cup
- Make tapenade - Pulse garlic clove, sundried tomatoes, olives, parsley, thyme, capers, Dijon, and olive oil in a food processor. (Can be done up to 5 days ahead)
- Tuna - Drain.
- Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. Save 1/2 cup of pasta water (for 4 servings, adjust accordingly if customizing).
- Mix half the tapenade with tuna.
- Heat a saute pan over medium-high heat. Add cooking oil and then tomatoes to the heated oil. Toss in pasta, pasta water, and rest of tapenade until everything is coated.
- Remove from heat and mix in tuna. Finish with lemon juice.
- Start slow-cooking tomorrow night’s dinner if desired.
Delicious! I made it with edamame pasta and it was wonderful.0 Helpful
made with chicken instead of tuna. LOVED!!0 Helpful
Great flavor! Nothing lost by leaving out the olives. The tuna was great in this making it even easier to put together. We used albacore tuna- it's a little more expensive, but I feel it tastes less "fishy"0 Helpful
Very good. Splurged on it with Whole Wheat noodles. Much better with wheat noodles than a tomato based sauce is.0 Helpful
Loved the combination of flavors! Substituted red wine vinegar for the sherry vinegar.0 Helpful
Winner all the way around!0 Helpful