Star-Crossed Tuna
1. penne pasta -- about 1/2 lb. cooked
2. olive oil -- about 1/4 cup
3. sundried tomatoes, julienned and packed in oil -- about 1/4 cup or more
4. minced or chopped garlic -- about 2 tsp.
5. fresh basil, snipped -- a handful
6. onion -- about 1/2 cup finely chopped
7. salt and pepper to taste
8. tuna -- one 6.4 oz. package or two small cans, drained
9. parmesan cheese
Open a bottle of cooking wine. This is for the cook to sip while performing the following steps: Saute the onion and garlic in olive oil, just until onion turns soft. Add sundried tomatoes and basil, stir. Add tuna, break up, stir and heat through. Add cooked, drained pasta, and more olive oil if too dry. Season to taste and sprinkle heavily with parmesan cheese.
Dinner Chez Nous is often something I throw together from what's in the cupboards. Star-Crossed Tuna is what we call "boat food" at our house because it's something I could prepare aboard Topaz while underway. (Topaz is our sailboat, and she doesn't have refrigeration.) With the exception of the basil, all of the ingredients can be stored at room temperature, at least for short periods of time, even the parmesan cheese although after a while it will mold. The basil you can keep growing in a pot on the windowsill or on deck, to use as needed.
If you have a refrigerator Star-Crossed Tuna is enhanced with a chilled bottle of crisp chardonnay. If not, it goes equally well with a bottle of red.
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