My previous post was a recipe for Briam, a traditional Greek summer meal that’s delicious and quick to make! Who wants to be in the kitchen cooking when the beach beckons, right? Today’s recipe, pasta with smoked tuna and herbs, also requires very little preparation. Truly, the only problem I’ve had with this meal is my husband loves it so much he keeps asking me to make it!
My recipe uses lemon zest. I realize fresh lemons is not an indispensable thing to stock if you’re not a Greek, but it’s worth getting one for this meal. Trust me, adding the zest will bring the yumminess to new heights! Luckily, I have two lemon trees in my garden and I never run out, no matter the weather, as you can see!
INGREDIENTS (Serves 2)
Tinned smoked tuna in brine or oil (160 gr approx gross weight)
200 gr of tubular pasta
2-3 spring onions
About 1/2 teaspoon of mustard
Lemon zest from 1 unwaxed lemon
Water from the cooked pasta
Extra virgin olive oil
Boil the pasta in salted water according to instructions on the pack.
In the meantime, place the tuna in a bowl. Break it into bits with a spoon. Add onion, dill, parsley, mustard, lemon zest.
Take a cup of water from the pot of boiling pasta and set aside.
Drain the pasta, then add it to the bowl with the other ingredients.
Add salt, pepper, a little olive oil, a little water from the cup. Mix well.
Taste, and add salt, pepper, olive oil and hot water as needed to adjust the taste and the texture to your liking.
In the below photo, you can see I served it last time with tinned dolmadakia and a green salad. Why tinned? I am cutting corners. It’s the summer and I live close to the beach – nuff said 😉
Note: The same meal can be made with boiled potatoes instead of pasta. In this case, serve with a little mayonnaise. Also, you can try sesame oil instead of olive oil in this variation.
Are you a pasta lover? Try this equally easy and quick recipe! Zucchini, garlic and herbs! Need I say more? https://effrosinimoss.wordpress.com/2015/09/28/quick-pasta-with-zucchini/