Our family's Thanksgiving dinner wasn't until 6:00 this year, so Bryan and I wanted something light yet filling for lunch beforehand. This tuna recipe (if you can even call it a recipe) was flavorful and satisfying. The original epicurious recipe combines it with cooked penne, but I decided to serve it over baby arugula instead.
You will need:
- 12 oz can of tuna in olive oil, undrained
- 1 garlic clove
- 1 lemon
- 1/4 cup packed basil leaves
Steps:
- Empty can of tuna into a medium bowl. Mince the garlic clove and add it to the tuna. (Or be super lazy like me and use garlic powder.)
- Zest most of the lemon rind into the tuna; then cut the lemon in half and squeeze in the juice from one half. (Save the other half for lemon water or for cleaning your cutting board.)
- Slice the basil leaves into thin strips and add them to the tuna mixture. Mix everything together and season with salt and pepper to taste.
Unfortunately, I didn't have any tuna packed in oil, so I drained off the water and added a few tablespoons of oil into the mixture instead. I'm sure it doesn't make a huge difference. I used solid white albacore tuna, which I like to use when tuna is really the star of a recipe. If I'm making a tuna casserole or something, then light tuna is just fine. The lemon was a nice complement to the tuna, brightening the fishy taste along with the basil. Try this the next time you're in a hurry but need something new!
