Here’s a recipe I made tonight that I concocted while in Spain and one that I and my Mum J have added to over the past couple of years – so this is a joint effort. It’s one that you can probably make from your staples, quick and very tasty – the kind of thing to make when you don’t really feel like cooking but you want something healthy rather than take-away (it’s a good one for kids too if you leave out the chilli).
The flavour punch comes from the tinned tuna and IMO it’s critical to get a really good quality tuna packed in oil. I’d even go so far as to say it should be Sirena tuna as I’ve tried a few others and this is head and shoulders above the rest.
I generally add Kalamata olives but this time I had some bright green Sicilian olives from my foodie friend Lucy’s stall in the Central Market – Jagger Fine Foods. Jagger is the place to go to find difficult to source and fascinating gourmet food ingredients and Lucy is one of my food heros. More on her stall and her long term duck project in a later post…
As an aside – being unsure about the legal issues associated with reproducing recipes by other people (even if they are fully acknowledged) I’m erring on the side of caution at the moment and only posting my own. If anyone who may eventually read this blog can point me to a different interpretation that would allow me to be more free to post about recipes in cookbooks I own or magazines I buy I would be most grateful. In the meantime my understanding is that I can only reproduce a recipe if I have ‘adapted’ it in some way so that it is no longer the same as the original. For now I’m just posting the recipes I’ve made up (mainly while on holidays without my cookbooks).
The ‘recipes’ I make up are generally simple and usually turn out to be a version of well known dishes. I’d be very interested to get any comments on versions of similar dishes from my dear readers (I probably know who you are seeing as so far I think it’s my Mum and my very supportive friends :)).
Quick Tuna Pasta
1 Tbl olive oil
1 onion finely chopped
4 anchovy fillets
pinch chilli flakes
800g diced tinned tomatoes
1/3 cup white wine
1 tsp sugar (optional)
400g oil packed Sirena Tuna, drained
1 & 1/2 cups frozen peas
handful of kalamata or sicilian olives (pitted after buying – the texture of the pitted variety are just wrong – soft and squishy. Just leave them whole if you can’t be bothered to pit)
salt and freshly ground black pepper
large handful of parsley leaves, chopped
Gently fry onion and anchovies together until soft and the anchovies have broken up and melted, add a pinch of chilli flakes and fry for 1 minute more
Add tinned tomatoes and white wine and bring to the boil, reduce to a simmer and cook for 10 minutes to thicken slightly
Add tuna, peas and olives and simmer for 5 minutes more
Taste and season with salt and pepper and add sugar if it tastes a little bitter or tart from the tomatoes
Add half of the parsley
Serve with pasta (I highly recommend the Weichs Barossa Valley Egg Noodles), scattered with remaining parsley.