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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Need
- 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
Do
- 1
Cook linguine as per packet instruction.
- 2
Place onion, garlic and EVOO into the Thermomix bowl and cook 5 min/Varoma/speed 1.
- 3
Add tuna, capers, raisins, salt and pepper and cook 2 min/100°C/Reverse/speed soft.
- 4
Serve over Linguine with parsley, lemon zest and loads of the best EVOO you can source.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
