Rotini with Wild Tuna, Lemon and Olives
Ingredients
-
2 cans (5oz each) Wild Planet Skipjack Wild Tuna, undrained
–OR–
-
2 cans (5oz each) Wild Planet Albacore Wild Tuna, undrained
- 1/2 lb rotini, rigatoni or other dried pasta
- 1/4 cup olive oil
- 1 cup thinly sliced red onion
- Grated zest of one lemon
- 2 tsp lemon juice
- 4 tsp minced garlic
- 2 tsp capers, rinsed and drained
- 12 Kalamata olives, pitted and quartered
- Sea salt and freshly ground pepper, to taste
2 Tbsp chopped fresh parsley
Directions
Place Wild Planet tuna and juices from the cans into a large bowl.
Flake with a fork to separate tuna into bite size pieces.
Cook the pasta in a large pot of generously salted water following package directions, drain.
Meanwhile, heat the olive oil in a medium sauté pan over medium heat.
Add the onions and cook, stirring frequently, until tender and lightly browned.
Stir in the lemon zest and juice, garlic, capers, olives and tuna with juices.
Heat through and season with salt and pepper to taste.
Toss the tuna sauce with the hot cooked rotini and sprinkle with parsley.
