Tuna, Capers and Spaghetti

Happy Monday from Manila, folks! πŸ™‚

20160907_203116

Scrambled egg with onions and tomato, tuna, capers and spaghetti, and enoki and mushroom saute

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. πŸ™‚ He was fine with it after that, but canned tuna is generally fishy πŸ˜›

20160907_203042

4 Ingredient Pasta!

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! πŸ™‚

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s