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2 cans tuna in olive oil (solid albacore is best)
1/3+ cup olive oil (see below)
2 tablespoons lemon juice (about 1/2 lemon)
zest of 1 lemon (or to taste)
1 clove garlic, chopped fine
capers (optional)
Salt & pepper
2 tablespoons (approx.) Italian parsley, chopped
Measure out the 1/3 cup of olive oil, pour it in a small
heat-proof bowl, then drain the oil from the tuna cans into the
bowl.
Add all the remaining ingredients and mix, breaking up the tuna
chunks—but not mashing it too fine. Add more olive oil if it seems
too dry.
Cook the pasta (spaghetti or linguine work well), and place the
heat-proof bowl of sauce over the boiling water. (I suspend a
metal strainer or colander over the pot.) When the pasta is done,
drain it and stir in the warmed sauce.
Makes 2 servings (1/2 lb. pasta).
Source: Adapted from Amanda
Shapiro's recipe on Bon Appetit
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