Never intended to be a blog post recipe, this pasta sauce was a special kind of satisfying like thrown together, unplanned meals can be sometimes. Briny, rich, and light all at the same time. So before the below happened, I snapped couple pics and jotted down the ingredients so I could make it again and tell you!
Canned fish. Kind of a weird, dubious thing, but we like it anyways, sometimes… A note on canned tuna:
Canned tuna is a good source of protein and healthy Omega 3 fatty acids that go to work for your brain and reduce inflammation (the source of all ills). Tuna also contains B vitamins that are commonly lacking in our American diets, including niacin which promotes healthy blood, skin, and nervous system. But not all canned tuna is created equal, so this is a pantry item worth a few more cents to get the good stuff.
Tuna fish do ingest naturally occurring mercury in the ocean, and pass that on to us (toxic in high quantities and difficult to detox from the body), so it is important to purchase high quality tuna, and rotate other low mercury fish into your diet. A helpful list of mercury levels in fish here. Of course, our pregnant friends should stick to the low mercury fish.
Clean Tip: Since it is important for the tuna you eat to to be high quality and as low mercury as possible, look for wild caught, albacore versions. I’ve been able to find the Wild Planet brand at my local HEB, and Vital Choice is another dependable brand you can order online.
Tuna Pomodoro (makes enough for 3-4 servings of pasta)
*This list of ingredients seems long, but I bet you have most sitting in your pantry!
- 2 Tbsp quality olive oil
- 1 small onion, diced
- 2 garlic cloves, smashed and finely diced
- 2-3 Tbsp green olives, sliced
- 1 tsp dried oregano
- 1 can high quality albacore tuna
- 1 can diced tomatoes
- 2 Tbsp tomato paste
- 3 Tbsp peperoncini liquid
- pinch red pepper flake
- salt & pepper to taste + parsley and/or grated Italian cheese for serving
- cooked pasta noodles of choice (I used brown rice, spiral pasta)
- In a medium size flat bottom pan over medium-high heat saute diced onion and garlic in olive oil until translucent and fragrant.
- Add green olives, dried oregano, tuna, canned tomatoes and tomato paste to the pan and stir to combine. Bring to a simmer.
- Add peperoncini liquid and red pepper flake to taste.
- Serve with pasta and top with cheese and parsley.