Tuna Pasta

This recipe was taught to me thirty years ago by an Italian art director named Guido Orlandi. Lovely bloke! It’s cheap, quick, easy to make, and rather tasty.

SERVES: 2
PREP TIME: 2 MINUTES
COOK TIME: 10 MINUTES

Ingredients

12oz/340g canned tuna in oil
8oz/227g spaghetti (half a small box)
2 garlic cloves, minced
1 small onion, finely chopped
1 lemon – if you have one
Salt & pepper

Method

Get out your best pasta-making pot.

The instructions for the pasta are on the box; follow them.

While the pasta is on the go, mince the garlic and chop the onion. Crack the can of tuna and drain it, reserving the oil.

Start testing the pasta 2-3 minutes before the recommended time. When it’s almost, but not quite, al dente, take it off the heat.

Save a cup of the pasta water – yes, that’s what it’s called – and drain the pasta in a colander.

Put the pot back on the heat, add the reserved oil, then the onion. Cook until soft and fragrant. Add the garlic, then the water.

Add the pasta back into the pot and gently toss for a minute or so while it finishes cooking.

Gently fork in the tuna.That goes into two bowls.

Season with salt and pepper. If you have a lemon laying around, a little zest, and a squeeze, then dinner is ready.

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Notes

Don’t get too hung up on the measurements. If you don’t have a 12-oz tin of tuna, use three of the little ones. Don’t have a small onion? Get a big onion and cut it in half.

If you don’t know how to mince garlic, use a Slap-chop or Oxo Vegetable Chopper.

Zesting a lemon is so easy, even AI can do it. Here’s what the internet says:

To zest a lemon, you’ll need a citrus zester, a microplane, or a box grater. Start by washing and drying the lemon. Then, use your chosen tool to gently remove the yellow outer layer of the peel, avoiding the white pith underneath, which is bitter. 

Here’s a more detailed breakdown of how to zest a lemon using different tools:

Microplane:

1. Hold the lemon in one hand and the microplane in the other.
2. Gently rub the lemon against the microplane, rotating it as you go to get the zest from all sides.
3. Continue until you’ve removed the yellow zest and only the white pith remains. 

Box Grater:

1. Place the lemon on the small holes of the box grater.
2. Move the lemon back and forth, rotating it to get zest from all sides.
3. Avoid grating too deep and getting the white pith. 

Citrus Zester:

1. Hold the zester firmly against the lemon and push down into the skin.
2. Pull the zester down the length of the lemon to create strands of zest.
3. Repeat around the lemon until you’ve removed the desired amount of zest. 

Important notes:

• The zest is the flavorful outer yellow layer of the lemon peel. 
• The white pith underneath is bitter and should be avoided when zesting. 
• You can use the zest in various recipes for added flavor, such as in baking, sauces, or marinades. 

Thanks Google!