Tuesday, July 28, 2009

More than Tuna Salad Sandwiches

I want to apologize in advance for this and the previous posts' lack of pictures! The idea to start the blog came after I had finished dinner last night. when I make these again, I'll add pictures for you!

Anyway, on to the next recipe.

I have had a small can of tuna in my cupboard for months, and as much as I love tuna, it has yet to feature in a summertime meal. Instead I usually make tuna salad melts to go with fall or winter soups, and otherwise ignore the fish all together.

This recipe for Rigatoni alla Calabria from "Healthy Cooking For Two" saved me from eying the best before date before turfing out unused food. Even better, it took all of fifteen minutes to prep and cook!

The single serving calls for 3 1/2 ounces, or just over 1/3 cup of tuna fluffed, so the regular sized cans of tuna will be too much. you can find 85 gram cans in your local grocery, next to the ones with flavors, (think lemon pepper).

It is also great for rescuing that last little bit of green veg in the bottom of your crisper drawer from the bin. I followed the directions and used broccoli, but cauliflower, beans or peas would make a great sub!

I also found that this recipe came out a bit dry for my taste, as there was no sauce, so i drizzled a bit of Italian salad dressing over the top.

Rigatoni alla Calabria for One


1 cup Rigatoni, cooked without salt (follow package directions)
1 1/2 tsp olive oil
2/3 cup broccoli florets
1 clove garlic, crushed (or about 1/2 tsp minced)
1 medium tomato, diced
1 85 g tin water-packed canned solid tuna

pepper to taste
2 tablespoons Parmesan cheese if desired

cook the pasta according to package directions, without salt

While the pasta cooks, heat the olive oil in a medium non-stick or iron skillet over medium-high heat. Add the broccoli and cook for about three minutes, until bright green but still firm. Add the garlic and cook until just fragrant, then add the tomatoes.

Drain the tuna, fluff it with a fork, and add to the skillet, then reduce the heat to low. Cover (tinfoil works if your pan has no lid) and cook slowly for about 5 minutes.

when the pasta is done, drain and put into your dish of choice, and top with the tuna mixture. sprinkle with Parmesan and pepper. If you find the dish too dry, try drizzling with a little olive oil or Italian salad dressing.