One evening when I had forgotten to have Wayan cook enough for dinner and was not in the mood to go out, I perused the refrigerator for something to put together. “Ah ha!” I spotted the unopened package of smoked tuna I had purchased at Dijon the week before. And there on the counter was a jar with the remaining fried garlic slices left from a pomelo salad. We always have capers, preserved lemons, and sun dried tomatoes on hand so we were in luck.
Pasta with Smoked Tuna and Friends
Serves 3-4
Ingredients:
- 2-3 Tbl. extra virgin olive oil
- 1 clove garlic, pressed
- ¼ cup fried garlic
- 2/3 cup sliced sun dried tomato preserved in oil
- 3 Tbl. capers
- 1/3 cup white wine, vegetable stock or water
- 100 gm smoked tuna, chopped
- salt and pepper
- pinch of cayenne
- ½ preserved lemon (see B A web site for recipe)
- 1 Tbl. lemon juice
- 1/3 cup chopped Italian parsley
- 300 gm fettuccine, or other pasta of your choice
- 1 /2 cup grated Parmesan Cheese
- sour cream, optional
Directions:
Heat 2 Tbl. olive oil in a frying pan, add the pressed garlic and stir for one minute. Add the fried garlic, sun dried tomatoes, and stir. Add the capers and wine, stock or water. Cook for five minutes stirring from time to time adding water as necessary to keep it saucy.
Add the tuna and season with salt and pepper and pinch of cayenne and cook and other five minutes stirring. You can add another tablespoon of olive oil if it is getting dry as well as more water.
Add the chopped preserved lemon, lemon juice, and the parsley and stir, cooking for another minute or two. It should be a bit saucy when done not too dry.
Bring a large pot of water to a boil adding a teaspoon each of olive oil and salt. Cook the fettucini according to package directions. Strain and return to the pot. Add the sauce and toss.
Serve with a sprinkling of Parmesan cheese and if you are really decedent a drizzle of sour cream.
Note: to make fried garlic, slice the cloves thinly and fry in hot oil until crisp and brown being careful not to burn them. Drain on a paper towel.
If you don’t have the preserved lemons try substituting 2 tsp. lemon juice and a half tsp. grated lemon rind - the yellow part only.
You can substitute 1 Tbl. of the oil from the sun dried tomatoes for 1 Tbl. of the olive oil.
Mie dengan Ikan Asap Italian
Untuk 3-4 orang
Bahan-bahan:
- 2-3 Tbl. minyak olive
- 1 biji bawang putih, diparut atau dipres
- 1/4 cangkir bawang putih, diiris tipis dan digoreng
- 2/3 cangkir tomat kering (kering oleh sinar mata hari), diiris sedang
- 3 Tbl. capers
- 1/3 cangkir anggur putih, atau stok atau air
- 100 gm tuna asap, dipotong sedang (kira-kira jadi 2 cangkir)
- garam dan merica secukupnya
- 1 jari bubuk cabe kering
- 300 gr. mie fettuccine, atau mie Itali lain
- 1/2 cangkir keju parmesan, di parut kecil
- sour cream, kalau mau
Cara Membuat Saos:
Panaskan 2 Tbl. minyak olive di dalam wajan. Masukkan bawang putih (yang diparut), masak selama 1 menit. Tambahkan bawang putih (yang sudah di goreng) dan tomat kering. Aduk sampai semua tercampur bagus. Tambahkan capers dan anggur putih. Masak selama 5 menit. Sekali-sekali aduk, dan bila perlu tambahkan sedikit air supaya masakan tidak kering.
Masukkan tuna asap, garam dan merica dan satu jari bubuk cabe kering. Masak selama 5 menit. Sekali-sekali diaduk. Bisa tambahkan 1 Tbl. minyak olive dan air kalau kering.
Tambahkan preserved lemon, jus lemon dan parsley masak selama 1-2 menit lagi.
Sementara saos diatas dimasak, isi air di dalam panci besar. Tambah 1 tsp. minyak olive ke air. Setelah air mendidih, masukkan mie. Waktu yang diperlukan untuk merebus mie, bisa dilihat dibungkusnya karena masing-masing mie berbeda cara dan lama memasaknya, tergantung dari intruksi yang ada di bungkusnya.
Waktu mie sudah masak, buang airnya dengan cara disaring. Setelah airnya habis, masukkan kembali mie ke panci.
Panaskan saos kalau perlu dan tambahkan ke mie. Aduk sampai semua tercampur bagus. Siap dimakan.
Taruh 1 Tbl. keju parmesan di atas tiap porsi mie dan kalau mau bisa tambahkan 1 sendok sour cream.
Catatan: Kalau tidak ada “preserved lemon” bisa dipakai 2 tsp. jus jeruk lemon dan 1/2tsp. kulit lemon di parut yang bagian kuning saja.
Bisa pakai 1 Tbl. minyak dari tomat kering untuk 1 Tbl. minyak olive.
