Good for your heart and brain, fish can be the star of any meal, from a simple lunch of tuna salad in a pita to a festive dinner of shrimp scampi. Many people even eat it for breakfast, as lox or kippers for example. In the Mediterranean region, it is a staple food and is eaten more often than meat. For weeknight dinners, when we all are looking for something quick to make, fish is an ideal choice. It cooks quickly, tastes incredible and pairs well with almost any grain or vegetable.
1 large can (12 ounces) tuna, drained and chunked
4 cups cooked and cooled whole grain penne pasta
1 pound (about 4) plum tomatoes, chopped
1 (6-ounce) jar marinated artichoke hearts, drained and chopped
1 (4-ounce) can chopped ripe olives, drained
1-2 cloves garlic, minced
½ cup grated Parmigiano-Reggiano cheese
2 tablespoons capers, minced (optional)
¼ cup lemon juice
2 tablespoons red wine vinegar
⅓ cup extra virgin olive oil
1 teaspoon oregano or Italian seasoning
Salt and black pepper to taste
Recipe and photo courtesy of the National Fisheries Institute.
Leave a comment