RCP: Arugula and tuna linguine

[Jenise]

This recipe first appeared in the San Francisco Chronicle, though I picked it up a few days ago on another website. It's a very delicious, fresh and healthy pasta dinner, and what's more a dish you can have on the table 20 minutes after you walk in the front door. I served it with a Spanish albarino.

ARUGULA AND TUNA LINGUINE

1 pound dried linguine
1/2 cup extra virgin olive oil
2 large garlic cloves, or more to taste, finely minced
Generous pinch hot red pepper flakes
7 ounce (200-milligram) can imported tuna in olive oil, drained
Kosher salt
1/2 to 3/4 pound baby arugula

INSTRUCTIONS:
Instructions: Bring a large pot of well-salted water to a boil over high heat. Add the linguine and boil until al dente.

While pasta cooks, heat olive oil, garlic and hot pepper flakes over moderately low heat until garlic is fragrant and sizzling. Add tuna and shred it into fine flakes with a fork. Season with salt and add a few tablespoons of boiling water from the pasta pot to make the mixture moist and sauce-like. Keep warm over low heat.

Just before the pasta is ready, set aside 1 cup of boiling water. Drain pasta and return it to the warm pot set over moderate heat. Add arugula and contents of the skillet and toss vigorously with tongs, moistening with some of the reserved pasta water. The arugula will wilt in the heat of the pasta. Divide among warm bowls and serve immediately.

Per serving: 540 calories, 21 g protein, 61 g carbohydrate, 23 g fat (3 g saturated), 6 mg cholesterol, 149 mg sodium, 7 g fiber.

Simplicity itself ! I can't wait to do this. One comment I have about cooking with canned tuna in olive oil-- not sure why but I find that less heat and cooking seems better. I do not like the taste if qua-quaaed in a sauce for a long time so your technique would address that issue.

[Jenise]

Christina, I didn't test it with long cooking because I didn't want the tuna to shred vs. stay in nice chunks but you're absolutely right that it needs nothing more than to be warmed through. Does it get fishier when cooked for awhile? I wouldn't know--but for trying Mike Filigenzi's excellent tuna and noodle casserole a few months ago, I have to admit I've never cooked canned tuna.

I have the same feeling about cooking with anchovies. I don't think it gets more fishy perhaps more tinny and "old".

Jenise,

This sounds so delicious and simple! I can't wait to try it!

I have the same feeling about cooking with anchovies. I don't think it gets more fishy perhaps more tinny and "old".

Christina, I couldn't agree with you more on this. I find this with any canned fish...even canned clams. I really have to only warm them through or I definitely get that "tinny" flavor.

Hi Jenise,
Did you find it on the All About Italian Cooking site? It must be making the rounds. Think I'll try this with some of the halibut I've still got from Alaska. What do you think about poaching it olive oil/garlic/red pepper and adding the fish and poaching liquid to the pasta and arugula?

Jenise,

I made this today for lunch and boy did it hit the spot!! Really simple and delicious!

The only mistake I made was I should have undercooked the pasta a bit more (like 2-3 min) because it was a less al dente than I would have liked.

I also added a squeeze of fresh lemon juice, a drizzle of EVOO at the end, and served it at room temp...YUMMY!!