EARTH WEEK: Chef Antonio’s Ocean Wise Tuna and Fresh Tomato SauceEARTH WEEK: Chef Antonio’s Ocean Wise Tuna and Fresh Tomato Sauce
EARTH WEEK: Chef Antonio’s Ocean Wise Tuna and Fresh Tomato Sauce

EARTH WEEK: Chef Antonio’s Ocean Wise Tuna and Fresh Tomato Sauce

It’s not as common to have seafood with a tomato-based pasta sauce.
Chef Antonio
Chef Antonio
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Recipe - Choices Market Corporate Store
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EARTH WEEK: Chef Antonio’s Ocean Wise Tuna and Fresh Tomato Sauce
Prep Time10 Minutes
Servings6
Cook Time30 Minutes
Ingredients
extra virgin olive oil
celery
red onion
garlic
tins albacore tuna
vine tomatoes
capers
lemon juice
white wine
parsley
linguine
Directions

It’s not as common to have seafood with a tomato-based pasta sauce. But it

definitely works here. The addition of white wine really brings out the flavour of

the tuna, and the capers add a welcome zestiness to the dish.

 

1. Over medium, heat 4 tablespoons of olive oil in a large frying pan and

brown celery, onion and garlic. Add the tuna and continue cooking.

 

2. Quarter the tomatoes and scoop out the insides with the seeds. Roughly chop

the juicy seed part and add it to the tuna mixture. While that’s cooking,

dice the rest of the tomatoes and set aside.

 

3. Mix the capers and lemon juice into the tuna mixture.

 

4. Pour in the white wine a bit at a time, letting it cook off each time. Once all

of the wine is used up, check seasoning and add salt and pepper if necessary.

 

5. Just before taking the sauce off the heat, finish it by adding the remaining

4 tablespoons of olive oil, fresh parsley and remaining chopped tomatoes.

Toss the cooked pasta in the sauce and serve immediately.

 

SERVES 6

10 minutes
Prep Time
30 minutes
Cook Time
6
Servings

Directions

It’s not as common to have seafood with a tomato-based pasta sauce. But it

definitely works here. The addition of white wine really brings out the flavour of

the tuna, and the capers add a welcome zestiness to the dish.

 

1. Over medium, heat 4 tablespoons of olive oil in a large frying pan and

brown celery, onion and garlic. Add the tuna and continue cooking.

 

2. Quarter the tomatoes and scoop out the insides with the seeds. Roughly chop

the juicy seed part and add it to the tuna mixture. While that’s cooking,

dice the rest of the tomatoes and set aside.

 

3. Mix the capers and lemon juice into the tuna mixture.

 

4. Pour in the white wine a bit at a time, letting it cook off each time. Once all

of the wine is used up, check seasoning and add salt and pepper if necessary.

 

5. Just before taking the sauce off the heat, finish it by adding the remaining

4 tablespoons of olive oil, fresh parsley and remaining chopped tomatoes.

Toss the cooked pasta in the sauce and serve immediately.

 

SERVES 6

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