Sunday, July 7, 2013

Tuna Rainbow Pasta

Canned Tuna is the second most eaten seafood in USA with per person eating 2.7 pounds Tuna a year. Recently it has come to light that tuna fishes contain the brain-damaging heavy metal mercury though the level of mercury varies from one species to another. Tunas bigger in size like bigeye tuna and lean Bluefin are high in mercury content whereas yellow fin and fatty Bluefin have lower level of mercury. Environmental Protection Agency (EPA) has especially warned women who are pregnant, breastfeeding or of childbearing age to stay away from tuna as the heavy metal can damage the brain of infants or fetuses. To know more about tuna, go to the following link:
Anyway, I love tuna sandwiches and I like to use tuna in pastas. As long as I don't eat tuna daily or regularly, I guess I have nothing to fear. The recipe that I am sharing below is of an exotic preparation cooked with a combination of rainbow pasta and canned tuna.

Ingredients:                                                        Cooking time: 15 minutes

ü  300 gm rainbow pasta

ü  2 tomatoes (chopped)

ü  250 gm canned tuna fish

ü  4-5 garlic cloves (finely chopped)

ü  3 tbsp. capers

ü  Salt to taste

ü  1 tsp paprika

ü  White pepper, taste wise

ü  1/4 tsp chilli flakes

ü  1 tbsp. chopped fresh parsley

ü  2 tbsp. olive oil

ü  1 tbsp. white oil

ü  1 tbsp. lemon juice
1) Cook the pasta in microwave for 10-15 minutes till paste softens. Drain the water and keep aside.
2) In a mixing bowl add capers, tuna fish, olive oil, white pepper, paprika and chilli flakes. Mix well.
3) Heat 1 tbsp. white oil in a nonstick wok and as oil turns hot, add garlic cloves and shallow fry till golden brown in color.
4) Add tomatoes and stir fry for 1 minute. Add the tuna mixture and combine well. Add salt and parsley. Stir and cook for 1 minute.
5) Toss the paste in and combine everything together. Add salt and mix. Finally squeeze lemon juice.
6) Serve hot.

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