Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: anchovies, can, canned, course, italian, main, pasta, peeled, pelatti, spaghetti, tomato, tomatoes, tuna | No Comments »
Pour 2 tablespoon of the tuna oil in a pan. Crush the garlic clove and add it to the hot oil, until lightly browned. Add the tomatoes and mash them a bit with a potato masher. Cook until the sauce thickens. Remove the garlic, drain the tuna and crumble it into the sauce. Season with salt and pepper. In a large pot, cook the spaghetti in lots of salted boiling water until al dente. Drain and toss in the sauce pan, with the fresh parsley.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: beans, black, can, french, green, know your onion, know your onions, knowyouronion, knowyouronions, niçoise, olives, salad, tomato, tomatoes, tuna | No Comments »
Hardboil and quarter the eggs before preparing the salad. Boil the potatoes until soft, drain and halve. Trim and blanch the green beans until tender, but still crunchy. Rinse them under cold water to stop them cooking and drain. Cut the tomatoes in quarters, chop the parsley, drain and flake the tuna. Combine the tomato, egg, tuna, olives, parsley and potato in a large bowl. Combine the olive oil and lemon juice in a small bowl and add the beans with the other ingredients, before drizzling with the dressing and serving.
