Tuna Aglio e Olio
Canned tuna is a pantry friendly, shelf-stable protein that you can turn into a quick and easy week-night meal. We're concerned about eating sustainably and mercury contamination, so our go-to canned tuna is wild caught skipjack or albacore tuna packed in oil. This recipe has tuna as the star ingredient :-)
Tuna Aglio e Olio
Canned tuna is a pantry friendly, shelf-stable protein that you can turn into a quick and easy week-night meal. We're concerned about eating sustainably and mercury contamination, so our go-to canned tuna is wild caught skipjack or albacore tuna packed in oil. This recipe has tuna as the star ingredient :-)
アプリでひらく作り方
- 1
Bring water to a boil in a large pot. Add pasta and cook.
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- 2
Reduce pasta cooking time by 1min so we FINISH it in the PAN
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- 3
While the pasta cooks, add olive oil, garlic, and red pepper
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- 4
Heat to medium low and cook until it sizzles.
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- 5
Add tuna, break it up with a spatula to incorporate the oil.
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- 6
NOTE: Be aware that the tuna might splash/pop while cooking.
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- 7
Add wine and bring to a simmer, cook until wine thickens.
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- 8
Season with black pepper and wait for the pasta.
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- 9
Transfer the pasta, toss over medium-high heat for 1 minute.
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- 10
Cook until oil/water emulsifies and coats the pasta.
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- 11
Serve.
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コツ・ポイント
I use oil-packed tuna and use oil from the can to infuse the tuna flavor into the pasta.
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