Have canned tuna in the cupboard or leftover cooked seafood? Here’s a recipe that is known for making use of a little bit of seafood you have on hand and stretching it a long way.
3-4 tablespoons olive oil
1⁄2 cup finely chopped onions or shallots
2–3 cloves garlic, finely chopped
1 teaspoon hot chili pepper flakes (optional)
1 tablespoon lemon zest and lemon juice
1–2 cans of tuna (6 oz. each), drained and flaked
2 1⁄2 cups cooked pasta or 4 oz. dried pasta, cooked
Salt and black pepper, to taste
Hot chili oil, for garnish
Olive oil, for garnish
Parmesan cheese, grated, for garnish
In a large sauté pan over medium heat, add the oil and sauté the onions until softened, about three minutes. Add the garlic and continue to cook until softened, about three minutes. Lower the heat if the garlic starts to burn, but a little toasty is fine.
Add the chilli flakes, if using.
Stir in the lemon zest and juice and cook for one minute.
Stir in the flaked tuna.
Stir the cooked pasta to coat in Neptune’s sauce, fold in fresh dill, season with salt and pepper to taste, and garnish as desired. Serve and enjoy!