Happy Monday from Manila, folks! 🙂

I was in a bit of a rush when I was making this. I already made chicken for one meal, egg for another meal. So I was deciding what I will make with the other one. I remember still having some tuna in brine and just decided to use that with my pasta.

First, like with all my favorite things (and flavoring), I started by sauteing garlic in a pan, and yes, I did use some olive oil. I then added the tuna and roughly broke it up after I strained it from the brine. Then I added tons of capers, to cut the fishiness, and to add the sour flavor in the dish. Then I added salt, and the pasta. And after it was all mixed up, it’s done. Easy peasy.

I was describing this dish to Matt and he was initially grossed out. I was telling himm that this was mostly like a pasta salad, and I am quite sure he eats that. 🙂 He was fine with it after that, but canned tuna is generally fishy 😛

Tuna, Capers and Spaghetti Recipe

2 teaspoons of olive oil
4 cloves of garlic, chopped
1 can of tuna in brine, drained
about 4 tablespoons of capers
1/2 cup cooked spaghetti
salt as needed

In a pan, heat the olive oil and add the garlic. Let this lightly cook, then add the tuna and break it up (because it is kinda dry). Then add the capers and let this also lightly fry in the oil along with the tuna and garlic. Add the spaa=ghetti and toss it with some salt. Ta-dah! Done! 🙂