Tuna Tomato Pasta

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I had half a can of fire-roasted tomatoes with green chilies, left over from the Roasted Eggplant Soup, and I had some GF pasta and a can of tuna. And I found this recipe from The Lemon Bowl which seemed like it would work.

I cooked and set aside the pasta. Then I heated some paprika and cayenne in coconut oil (I didn’t have red chili flakes or olive oil). Then I added in the tomatoes and the tuna and brought it to a simmer. Then I added in lime juice (I didn’t have lemon zest or capers – although I REALLY should get some capers). Then I stirred in the pasta and some salt and pepper, and done!

I garnished it with some leftover Parmesan chip bits which was really delicious, both for the flavor and for the crunchy texture, so I would recommend that.

As I said before about these tomatoes with chilies, the chilies are weird so avoid those in the future, but it was pretty good overall! The meatiness of the tuna with the juiciness of the tomato, and the crunchyness of the Parmesan – it was good!

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