Sunday, March 31, 2013

Linguine with Smoked Tuna

The smoked tuna we received last week from Siren SeaSA was large enough for two recipes. The Nicoise salad was the first and obvious one, this I think was the better one. If you can get your hands on some smoked tuna or if you smoke one yourself, I highly recommend checking out this preparation. I got the idea from a few recipes I found online, the best part being the use of raw walnuts for the resulting taste and texture of the dish.

Sautéing the garlic and walnuts in olive oil

Minced parsley as garnish

1/2 pound linguine
2 tablespoons extra-virgin olive oil
3 cloves garlic, peeled and smashed
1/4 cup raw walnuts, chopped
1/4 pound smoked tuna, shredded into small pieces
1/4 cup heavy cream
2 tablespoons parsley, chopped

Add water to a large pot, salt, then bring to a boil. Add the linguine and cook about a minute less than the directions on the box advise. When the pasta is within a couple of minutes of being done, remove about about a 1/2 cup of the cooking water and set aside.
Over a medium heat, add oil to a medium skillet. When the oil is hot, add the smashed garlic to heat until translucent, about 30-60 seconds. Stir in the chopped walnuts and cook to heat through a bit about 1-2 minutes then add the tuna to heat a bit without cooking. Pour in the cream and stir to combine with the walnuts into a sauce.
When the pasta is done, drain in a colander, then add to the skillet with the walnut-cream sauce and a bit of the reserved cooking water to moisten. Cook for about a minute then remove from heat to serve.
Garnish with the chopped parsley.

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