Hi. Welcome to the weekend after Thanksgiving. You probably don’t feel much like cooking, huh? You might even feel like you don’t want to cook again for oh, maybe the next decade. I feel you, brothers and sisters. I do.
But. You have Mouths to Feed. Mouths that are going to revolt at the mere suggestion of leftover turkey for dinner. When that happens—long about Saturday if your house is anything like my house—you can make this. It’s fast, it’s delicious, and it has nothing whatsoever to do with Thanksgiving leftovers.
schooner tuna Leftover Relief [Easy Meals]
If you can find Neptuna, use it. It’s delicious and has great texture. Nobody paid me to say that, although I’m totally open to that idea.
So Not Your Mama’s Tuna and Noodles
1 lb – short dried pasta shape
2 tbls – olive oil
1 – red onion, diced
1 tsp – dried oregano
½ c – dry white wine
1 can – cannellini beans, drained and rinsed
Most of a 3.5 oz jar – capers (no need to drain them)
1 c – pitted Nicoise olives, cut in half
7 or 8 – fresh basil leaves, chopped
About ½ c – flat-leaf parsley, chopped
1 – lemon, juiced and zested (keep another lemon hanging around—you might need it)
2 cans – olive oil-packed tuna, flaked with a fork and half drained
2 c – cherry tomatoes, halved
Step 1: Start some well-salted water for the pasta.
Step 2: Meanwhile, heat the olive oil over medium heat and add the onion. Cook until the onion is just starting to turn clear-ish, about 5 or 6 minutes. Add the oregano (rub it a little between your fingers) and the wine and cook until the wine has almost completely cooked away. Stir in the beans, capers, olives, basil, parsley and lemon zest and juice.
Step 3: The water’s probably boiling by now. If you haven’t already, add the pasta and give it a stir. Cook until it’s done the way you like it then drain. Let a little of the cooking water hang around.
Step 4: Put the drained pasta to the skillet and stir. Gently stir in the tuna and tomatoes along with a little salt (watch it, the olives and capers are pretty salty) and lots of freshly ground black pepper. Taste to see if you need more salt or more lemon juice. You want it nice and bright and briny.
Step 5: Serve to turkey-weary family.