Canned Tuna . . . In the News

Even if you splurge on the imported Italian tuna packed in olive oil, canned tuna is still hands-down one of the cheapest ingredients you can use in cooking - and it can provide some truly rich flavors if you think outside of the casserole and salad mold like in this recipe . . .

Italian Tuna and Artichoke Linguini
Not only is this recipe a cheap eat, costing about $6 for four servings, it is also fast and tasty. Al dente linguini is tossed with lemon-scented, pan roasted artichoke hearts, tart capers and flaky tuna.

8 oz linguini
2 tsp olive oil
8.5 to 9 oz can, artichoke hearts
1 lemon
1 clove garlic
6 oz can tuna (try white Italian tuna packed in olive oil)
2 tsp capers
½ cup chopped parsley
Pepper to taste
Parmesan cheese to taste

Cook linguini according to package instructions. About halfway through cooking time, begin making the sauce by draining artichoke hearts and sautéing in the olive oil until they begin to brown. Crush and add the garlic. Zest the lemon over the artichokes in the pan, then slice and add the juice. Add the tuna (if it is packed in water, drain first) and the capers. Once the linguini is done, add to the sauté pan and toss all together, using a little pasta cooking water. Lastly, add the chopped parsley. The Parmesan can be tossed with the parsley or used as a topping.

Serves 4

Look for more canned tuna recipes and ideas online:
Chicago Sun-Times, 20 Ways to Use a Can of Tuna

And, the Tuna Foundation has lists of classic recipes to try



-GE, 9/15/08