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1/2 onion, diced
olive oil
2 cans of tuna (chunk light best), partly drained
1/3 c. white wine
dill
1-2 tblsp. capers (or chopped, pitted Greek olives as substitute)
Saute the onion in olive oil until it is translucent. Add the wine
and the tuna with some of the liquid from the can. Cover,
and cook over low to medium heat for 10 minutes, stirring
occasionally.
Add the capers (or olives) and cook 5-10 minutes more. Just before
serving, sprinkle on a bit of dill, and cook a couple of minutes
more.
This makes a generous amount of sauce for about 1/2 lb. of pasta,
but can go a bit further. You can make it stretch it by adding
more wine, to make a more liquidy sauce. It's a great, light,
quick dish for a summer night.
Source: Paul
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