September 15, 2008

The Unveiling of the New Tuna

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Tuna smells bad. I've seen it clear out a lunchroom and induce gagging in the kitchen. I've seen people look at it with their best "Ewwwwww.... " faces. None of that changes the fact that I have a little crush on Tuna. It's the protein, the salty, savory complement to really good mayonnaise, mixed with crunchy dill pickle and onion, or mixed with pasta and cheese in a totally comforting form of casserole. Tuna, though he may not have a pleasant scent, is good for your heart. Omega-3 Fatty Acids. See. He likes you. Now it is my mission to make YOU like HIM. He's a whole new... fish. Now close your eyes, open your mouth, and taste this:

Tuna, Goat Cheese and Spinach Fettuccine

Olive oil
1/2 of a medium sweet onion, sliced
2 cloves of garlic, sliced
8-10 fresh Roma tomatoes, chopped
Kosher salt
Fresh ground pepper
1 can of tuna packed in water
1/4 cup grated Parmesan cheese
1 cup frozen spinach, thawed
4 oz. plain goat cheese
8 oz. fettuccine, uncooked
1/4 cup pasta water, reserved

Cook fettuccine according to the instructions on the packaging. Be sure to add a generous amount of salt to the water.

Meanwhile, coat the bottom of a saute pan with olive oil and heat on medium heat until just smoking. Add the onions and garlic. Season with salt and pepper. Saute onions and garlic until they have caramelized to a golden brown.

Season the tomatoes with salt and pepper and then add them to the saute pan. Cook until the tomatoes are broken down, about 10 minutes.

Add the tuna and the spinach, simmering until some of the liquid from the tomatoes and spinach have reduced, about 10 minutes. Add the Parmesan cheese.

When the pasta is cooked al dente, fish it all out of the pasta water and drop it directly into the saute pan with the tuna mixture. Add about 1/4 cup of pasta water and let the pasta and the the sauteed mixture get to know each other for about 5 minutes.

Turn off the heat on the stove and add in the goat cheese and one teaspoon of fresh ground pepper. Gently toss together until all the noodles are coated.

Serves about 4.

See? Now what did I tell you. I knew you would like him!


Alicia said...

Yum...I'm a big fan of tuna as well! This looks good. If you haven't already tried it this recipe for tuna noodle casserole from Gourmet a few years ago is one other experience TN casserole had been pretty unpleasant so I wasn't expecting much but I was very pleasantly surprised! My Dad, who I don't think had touched a casserole since the 1960s, even had seconds!

JeanAnnVK said...

Hey Lizzy, been following you on FoodBuzz...I am Portland Foodie...would be fun to get together and talk about foodie stuff!