Taking a wandering off the vegan meals, I made an albacore tuna dish for dinner. One way to quell the cravings for meat is to serve wild Salmon or Tuna in dishes. A little goes a long way and best it is rich in Omega-3. For our heart healthy way of life it is a good choice, although I don’t want to serve fish too often due to Mercury. Moderation of course!
Costco carries good quality albacore in cans for a very reasonable price.
Tuna and Caper Pasta
- 1 lb. pasta (I used this style)
- 1 Tbsp extra virgin olive oil
- 1 tsp roasted garlic (jarred)
- ¼ tsp red pepper flakes
- 1 Tbsp capers
- 1 Tbsp lemon juice
- 2 14.5 ounce cans petite diced tomatoes with garlic and olive oil
- 2 6 or 7 ounce cans albacore tuna, drained
- 1 Tbsp parsley (fresh or dried)
Bring a large pot of water to a boil, cook pasta as directed and drain.
Meanwhile, in a large skillet over medium heat, cook the onion in the oil until tender. Add in the garlic and red pepper flakes, cook for a minute.
Stir in the capers. lemon juice and tomatoes, bring to a simmer and then turn to medium-low and let cook for about 5 minutes. Ad in the tuna, flaked into chunks and heat through.
Add the pasta to the skillet and toss to coat. Season to taste with salt and pepper if desired.