• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, B6, B9, C
MineralsNatrium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) olive oil

  2. 3 cloves garlic , minced

  3. 1/4 teaspoon(s) dried sage

  4. 1/4 teaspoon(s) dried rosemary

  5. 3/4 teaspoon(s) grated orange zest (from 1/2 orange)

  6. 1 tablespoon(s) drained chopped capers

  7. 1/4 cup(s) chopped green olives

  8. 1/2 teaspoon(s) salt

  9. 1/4 teaspoon(s) fresh-ground black pepper

  10. 2 6 oz cans tuna packed in olive oil

  11. 1/2 teaspoon(s) wine vinegar

  12. 3/4 pound(s) linguine

  13. 2 tablespoon(s) chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. In a medium frying pan, heat the oil over moderately low heat. Add the garlic, sage, and rosemary and stir until the garlic just starts to brown, 2 to 3 minutes. Stir in the orange zest, capers, olives, salt, pepper and the tuna with its oil. Remove from the heat; stir in the vinegar.

  2. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta and toss with the tuna sauce and parsley.

  3. Notes: Tuna Packed in Oil: Here we use tuna packed in olive oil, and we count on that oil as part of the sauce. If your tuna doesn't have at least one-and-a-half tablespoons of oil per can, add a little more olive oil to make up the difference. Of course, you can use tuna packed in vegetable oil, too, but avoid water-packed tuna at all costs. The flavor, and most of the nutrients for that matter, leach out into the water.

  4. Wine Recommendation: A robust French rosé from the southern Rhône appellation of Tavel will serve these Mediterranean ingredients well. Earthy and full of roasted raspberry flavor, Tavels are among the most full-bodied of rosés. If you'd rather stick to the Italian theme, look for the wonderful Sicilian rosé from Regaleali.


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