People often ask me how I got into food. It’s a complicated question, but one of the reasons is definitely because of my dad. No, he’s not an accomplished home cook or an obsessive food lover. Exactly the opposite, really. The list of foods he doesn’t like is crazily long, and includes but is not limited to: eggs, pasta, tomatoes, cheese, yogurt, rice (who, I ask you, doesn’t like rice?), and most vegetables with the exception of carrots and green beans. I think I became interested in food because I aways viewed him as missing out, and I don’t want to miss out on anything.
That being said, one thing my dad has always loved is tuna fish, but only Bumble Bee Solid White Albacore. No joke, for a long time I literally didn’t realize there were any other kinds out there. And I have to hand it to him, while we disagree about (most) food-related topics, in this instance he is right on the money.
Right from when you open the can, you can see the difference: Bumble Bee is full of big chunks of tuna. It’s great in tuna salad, but because of those meaty chunks, it’s also delicious in a whole slew of other dishes, like these zucchini noodles with tuna puttanesca.
This dish is one of my favorite “emergency” dinners. The key components–salty capers, briny kalamata olives, chewy sundried tomatoes, and tuna–are things I always have on hand, and the total cooking time is literally about 10 minutes.
This time I paired the puttanesca with zucchini noodles for a healthy, gluten-free meal, but it’s totally delicious over regular pasta (I like rotini, because the grooves really pick up the sauce). I’ve also been known to heap any leftovers over a slice of whole grain toast.
One other thing I absolutely love about this recipe: it practically begs to be paired with rosé. I know it’s still February, but it was 59°F in New York this weekend. It’s beginning to feel like spring! ???
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon anchovy paste
- 1/4 teaspoon red pepper flakes
- 3 (5-ouce) cans Bumble Beed Solid White Albacore in Water
- 1/3 cup chopped, pitted Kalamata olives
- 1/3 cup chopped sundried tomatoes
- 1/4 cup capers, rinsed and drained
- Juice of 1/2 lemon
- Freshly ground black pepper
- Chopped fresh parsley or basil, for serving
- 3-4 medium zucchini, spiralized
- In a large, nonstick skillet, combine the olive oil, garlic, anchovy paste, and red pepper flakes. Cook over medium heat until the garlic is fragrant and sizzling but not brown, 1 to 2 minutes. Add the tuna, olives, sundried tomatoes, and capers and cook, stirring, until hot, about 5 minutes. Remove from the heat and stir in the lemon juice. Season with pepper and sprinkle with parsley.
- In a large, microwave-safe bowl, combine the spiralized zucchini and a few tablespoons of water. Microwave in 30-second bursts until hot. Drain off any excess water. Divide the zucchini noodles between 4 serving bowls and top with the puttanesca.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.