WYNN-R Tuna Pasta and Spinach

We blog about this recipe here.

WYNN-R Tuna Pasta and Spinach

Some of brands with the most sustainable tuna (such as Wild Planet) are packed in tins using no water or oil.  Because this recipe has olive oil as an ingredient, those brands will work just fine.  Recipe is easily halved.  I like it cold, too.  Adapted from The Zuni Cafe and Food52.com

  • 1 lb pasta (penne or ziti are recommended)
  • 1/2 c olive oil
  • 1 T lemon zest, cut into very thin strips
  • 1/2 tsp chili flakes (optional)
  • 1/2 tsp black pepper
  • 2 garlic cloves, minced
  • 2 tsp anchovy paste – or 4 smashed anchovies (optional)
  • 1/2 c chopped walnuts (pine nuts may be substituted)
  • 2 T capers, coarsely chopped (2 T chopped seeded green olives may be substituted)
  • 1 T preserved lemon, rinsed and chopped (optional) – or 1 T lemon juice
  • 12 oz tuna (a little more or less is fine);
  • 1 10-oz pkg frozen organic spinach leaves – not chopped spinach (or substitute about 1 lb fresh organic spinach leaves)

Set a large pot of well-salted water to boil.

If using frozen spinach, put the spinach in a strainer and run hot water over the spinach until it’s defrosted.

In a small skillet, gently warm the olive oil with the lemon zest, chili flakes, black pepper, garlic, and anchovy paste, mixing them well. Cook for about 15 minutes over very low heat to let the flavors infuse the oil. Then add the walnuts, capers, lemon, and  tuna.  Gently ease apart the tuna and let it warm up but not cook.

Meanwhile, once the water boils, cook the pasta, according to package directions. When it’s almost done, add the spinach, stir, return to a boil, then cook another minute or so – or until the pasta is al dente and the spinach has cooked.  Drain the pasta/spinach combo well and toss in a serving bowl with the tuna mixture. Serve.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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