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pasta with tuna, capers and lemon

This recipe is adapted from a recipe from Giada De Laurentiis. I prefer to make this recipe with fresh tuna but you can just as easily use a canned variety. Be sure to add in the lemon juice because it really helps to bring out the flavors of the dish. The reserved pasta water also helps to thicken the sauce.

4 ounces fresh tuna steak
2 ounces whole-wheat ziti or other ribbed pasta
3/4 cup tomato sauce
1 teaspoon capers, drained
1-2 tablespoons fresh lemon juice
Salt, to taste
Freshly ground black pepper
1-2 tablespoons roughly chopped flat-leaf parsley

1. In a medium saucepan, place tuna and enough water to cover fish and bring to a gentle simmer (do not boil). Cook over low heat until fish is opaque, about 10-12 minutes. Remove from water and set aside.
2. Meanwhile, in another saucepan, boil water and cook pasta in salted water for about 7-10 minutes, until al dente. When pasta is done, drain and set aside, reserving 1/4 cup of pasta liquid.
3. In a medium sauté pan, heat tomato sauce over low heat. Add capers, lemon juice, salt and pepper and cook for 2-3 minutes. Break up tuna steak into bite-sized pieces and add to pan with sauce. Cook for another 2-3 minutes, until heated through and flavors have blended together.
4. Add pasta to sauce and toss to combine. Add some of the reserved pasta liquid if sauce is too thick. Serve warm.

Serves 1.

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