February 7, 2012 § 4 Comments
Is it February already? Boy, what a hectic start of the year. It’s performance review again at work and I’m in the middle of moving with last-minute touches and changes here and there. So you can imagine what’s been keeping me busy lately. Except for the one weekend I was in Laos, I haven’t had much of a weekend since 2012 set in but my new flat is getting to look livable by the day. Not without glitches, I’m afraid. I hope I am still friends with my contractor-friend when we’re done. I wanted to move in 2 months ago but… well it didn’t happen.
Another problem came up today. I could sulk and brood about it but I chose to look at the brighter side. Today, I purchased the most beautiful and perhaps the most valuable piece of furniture I so far own. That makes me happy. And when I’m happy I make Tuna Mushroom Pasta.
Canned tuna never tasted so good. I passed by the deli before heading home and was even happier to find fresh dill.
This must be God’s way of telling me that everything is not all that bad. The problem will be solved (hopefully tomorrow) but tonight, we will celebrate.
Tuna Mushroom Pasta
You will need:
- 1 can tuna in Olive Oil
- 3-4 shiitake or brown mushrooms, sliced
- ½ a tablespoon capers, slightly mashed
- Baby Arugula
- A dash chili flakes (optional)
- A few strands fresh dill, (I snip it with a scissor)
- 200-250 gram pasta of your choice
What you do:
Cook the pasta as the pack directs. Meanwhile, sauté the capers with a bit of oil from the can, add the mushrooms and sauté for another minute or until the capers starts to crisp. Stir in the tuna with half of the oil from the can, adding more depending on your preference (I like mine drier). Add the dill and a bunch of arugula. Let it simmer until the arugula starts to wilt. Season with chili flakes, salt and freshly cracked pepper. I chose to have it with pasta, but this dish goes well with pasta, rice, and oatmeal or even on top of sliced baguette.
Everyone knows that the saltiness of the caper and the citrusy burst of fresh dill is perfect complement to tuna. We added a new dimension as the mushroom lends an earthy flavor, the arugula some tangy zest while the chili boosts all these up. Go ahead, give it a try and let this simple dish give a bit of happiness today.
Contractor/friend… now there is a phrase you don’t hear often.
The dish looks terrific and love the glimpse of your flat… how about a photo tour one day?
Thanks for sharing, eRecipeCards.com
Hope to see you back often
[…] used this recipe sans the arugula and […]
I didn’t have capers, so I used fennel seeds. It gave it a nice zing.
Thanks for the recipe.
[…] crisper. And because canned tuna is my go to when I find myself in such a dilemma (see here and here), I obviously went that route again. And I am impressed with how this turned out, satisfying, […]