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Spring Cleaning: Pasta with tuna, capers, and lemonPosted Mar 30th 2006 4:02PM by Stefania ButlerFiled under: Lunch, Dinner, Grains, Fish, Recipes, How To, America, Italy, Spring CleaningThe recipe I am about to share is one of my favorite "clean out the
pantry" dishes. It's not so much a pasta salad as it is a pasta that is meant to be served at room temperature.
This makes it perfect for casual buffet lunches or dinners, or for picnics and potlucks. It's good cold, better when
it's at room temperature, but whatever you do, don't toss the ingredients while the pasta is hot. You'll have a gloppy,
wilted pasta on your hands if you do.Note: Use only imported oil-packed tuna and salted capers for this.
Don't skimp on quality or you'll taste the difference.Stefania Butler's Pasta with Tuna, Capers,
and LemonAny short pasta (penne, rigatoni, gemelli, campanelle, farfalle, shells, etc.)extra
virgin olive oil1 7 ounce jar oil-packed tuna (Callipo or Flott)1 tablespoon salt-packed capers, rinsed
thoroughly and patted dry between two paper towels2 tablespoons finely chopped red onion1 generous handful
finely chopped, flat leaf parsley, leaves only1 Meyer (preferred) lemon, juiced1 Meyer (preferred) lemon
cut into very thin (almost transparent) slicessalt and pepper to tasteCook pasta for 2 minutes less
than what package indicates. Drain. Toss with a little extra virgin olive oil, then spread onto a couple of large jelly
roll pans to cool. DO NOT RINSE THE PASTA TO COOL IT.Meanwhile, dump the tuna (and the oil it was
packed in) into a large bowl and flake it into large chunks. Then add capers, onion, parsley, and lemon juice, along
with 3-4 good "glugs" of extra virgin olive oil. Mix gently. Set aside.When pasta is cooled, add
to tuna mixture. Toss gently. Taste and adjust seasonings, add in lemon slices and toss again. Serve at once
(preferred) or refrigerate then bring to room temperature and toss before serving.[photo: Stefania Pomponi
Butler]
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