Pasta with tuna sauce

Ingredients:

2 big cans of Rio Mare tuna (2x160g)
350ml italian tomato sauce
1 onion, finely chopped
few cloves of garlic
1 red capia pepper
a bit of chilli, powder or fresh
1 lemon or lime
green olives
capers
olive oil

about 300g pasta of your choice

Heat the olive oil with the onion, garlic and pepper.
Add the strained tuna (you can use the olive oil the tuna was in instead of your own if you don't strain it).

In the mean time, set the pasta aboil.

Season with salt, pepper and a subtle italian spices mix.
Add the chopped chilli or powder depending on taste (we're not aiming for a curry here though)
Turn the heat to the max and extinguish with half a squeezed lemon.
Add the tomato sauce and stir.

Toss in the capers and sliced olives.

In the meantime the pasta should be ready (watch out for al dente).

Drain the pasta and add to the sauce pan.

Give it a good stir while squeezing the other lemon half and serve. Optionally add some good quality olive oil on top.

The sweetness of the onion & capia with the tartness of the lemon & capers combined with the subtle tomato sauce make for a very flavorful dish.

Enjoy!

Juicy tuna steak

I found this picture while going through my photo collection and couldn't help not post the recipe for a most delicious tuna steak.

It's very similat to the asian-style tuna.

It's essential to have a nice, thick piece of tuna and grill it on high fire/heat for about 1-2mins on each side after you've salted it nicely.

I decided to keep the fish flavour simple by not adding other condiments.

The potatoes have been boiled in their skins followed by either:

frying them in a pan with some fresh rosemary leaves

rubbing them in oil and rosemary leavs and roasting them at high temp in the oven.

Then cut some tomato slices and boost their flavour in a pan with olive oil, balsamic vinegar, some garlic slices and a bit of that rosemary.

It's guaranteed yummyness!