Linguine with Tuna, Capers and Currants
I have been doing a lot of research on Italian regional cuisine, given I cannot visit in person. I think my spirit country is Italy and it could be something to do with my father passing away perhaps. He has a northern Italian bloodline and of course I totally claim that too! This is way south, Sicily in fact, but so interesting to combine the sweetness of the local raisins (left over from wine production no doubt) with the sea caught tuna. Of course, we used tinned tuna, from Italy! You will love this one, it is ultra simple. Perfect family fare, just don't tell the kids about the currants. They will think they are olive pieces! Buon Appetito!
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- 250 Grams dry linguine pasta
- 1 brown onion halved
- 3 cloves garlic
- 30 Grams Extra Virgin Olive Oil (EVOO) plus some more BUY
- 340 Grams tinned tuna, drained
- 40 Grams Capers
- 70 Grams Currants
- pink salt flakes and pepper to taste BUY
- 1 Handful fresh parsley (Italian of course!)
- 1 lemons zest only
Cook linguine as per packet instruction.
Place onion, garlic and EVOO into the Thermomix bowl and cook 5 min/Varoma/speed 1.
Add tuna, capers, raisins, salt and pepper and cook 2 min/100°C/Reverse/speed soft.
Serve over Linguine with parsley, lemon zest and loads of the best EVOO you can source.
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