I’m always on the quest to find healthy foods that taste good and sometimes I find a winner and sometimes not. This one was a winner. I was very skeptical about this dish. Not because I don’t like tuna fish, I do. I love tuna melts and tuna casserole, but for some reason this one didn’t sound very tasty. I was wrong. I now have a favorite new dish to put in our menu plans.
After my guy had a heart attack he was referred to a nutritionist who recommended a Mediterranean cookbook called The Mediterranean Prescription. I’ve had the cookbook for a few months before I decided to try something in it and this is what we chose. I did change it a bit to fit what we wanted, but it’s super good.
This dish does call for white wine, but you could use a white cooking wine in it’s place. You can’t taste the wine and the alcohol cooks off, but it is adaptable.
Also, the original recipe calls for 1 tsp of red pepper flakes, that’s too much for me so I added a smaller amount, but if you are into spice then you will want to use the full teaspoon amount.
I asked this question on my FB page and got a lot of yes’s, but I thought I would ask here as well. Do you like tuna? If so, what’s your favorite tuna dish? I’m on a quest to make the ultimate tuna melt. That’s my favorite tuna dish.
- 3 6-ounce cans of tuna packed in oil
- 1 pound vegetable Farfalle (bow-tie) pasta
- 1 tsp salt
- 8 tbsp olive oil
- 1 red onion, diced
- ¼ tsp red pepper flakes
- 2 tbsp parsley, chopped
- ½ cup white wine
- 3 plum tomatoes,chopped
- Drain the tuna and discard the oil.
- Cook the pasta according to package directions in salted water, then drain.
- In a large saute pan, heat 4 tbsp of olive oil over medium heat and then saute the tuna and onion for three minutes.
- Add the salt, red pepper flakes, and 1 tbsp parsley. Stir into mixture.
- Add the wine and cook for 1 minute, stirring gently.
- Add the tomatoes and cook for 3 minutes.
- Add the drained pasta to the pain and mix well.
- Stir in the remaining olive oil and parsley and serve.