It’s Lent – Pasta with Tuna and Onions

Carnevale (Mardi Gras) is now over and Ash Wednesday has come and gone which, when I was growing up, always meant no meat on Fridays until after Easter.

Sometimes, coming up with meatless dishes can become tedious. You can get into a rut and make the same things week after week. But, with a little imagination, there are endless dishes you can make.

Here’s a pasta dish I love that includes tuna, one of my favorite things. I was inspired to make it after having a tuna and onion pizza one night in a restaurant. Fair warning though, if you have a date afterwards, be sure to gargle….. It may sound lethal, but it’s delicious and extremely easy to make. As with most of my recipes, this serves two to three as a main meal (usually with leftovers). You can use tuna in water, but tuna packed in olive oil has a much better flavor.

Pasta with tuna and onions

Ingredients

1 medium onion
1 large can tuna, drained
1/2 cup white wine
chopped fresh parsley
olive oil
salt
200 grams pasta (a chunky variety like penne, fusilli, etc.)

The tuna/onion mixture can be made while your pasta water is coming to a boil, so first things first, put your salted water on to boil. Obviously, once it boils add your pasta.

Chop onion. Heat oil over medium-high heat in a large frying pan or saltapasta, add onion and a pinch of salt to help the onion cook and sautee until clear. Turn heat down to medium, add the tuna, breaking it up into chunks with a fork or spatula, and allow to heat through. Add the wine and allow to simmer for a minute or two, turn heat to low and add parsley.

While your waiting for the pasta to be done cooking, keep an eye on the tuna mixture. As it dries up, add a half ladle full of the pasta cooking water. Once the pasta is done, drain, add to the frying pan and toss to mix thoroughly. Add extra salt if needed and enjoy.

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