launa's Notes:
Expand1 packet oil packed solid light tuna Ask a question about this ingredient
1 packet 500g pasta Ask a question about this ingredient
1 tablespoon small capers, drained Ask a question about this ingredient
1 dash black pepper, freshly ground Ask a question about this ingredient
1 teaspoon lemon juice Ask a question about this ingredient
2 sprigs fresh thyme, stripped Ask a question about this ingredient
1 dash green peppercorn, dried or fresh Ask a question about this ingredient
1 dash red pepper flakes, optional Ask a question about this ingredient
1 small can chopped black olives Ask a question about this ingredient
1 bunch green asparagus Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
Start boiling pasta according to package directions. Drizzle asparagus with olive oil and roast in a very hot oven (500 degrees) for about 20 minutes or until browned in places.
Ask a question about this stepPour olive oil from the tuna into the serving bowl. To this, add capers, freshly ground black pepper, lemon juice, and fresh thyme leaves. Stir together.
Ask a question about this stepWhen pasta is almost done, add the tuna to the bowl and break into large chunks. Just before adding the pasta, carefully toss contents of the bowl together taking care not to break up the tuna.
Ask a question about this stepDrain pasta and pour over contents of serving bowl. Mix gently and grind on dehydrated peppercorn (or finely mince fresh green peppercorns and scatter over pasta). Garnish with chopped black olives and serve with roasted asparagus.
Ask a question about this step
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
See more at FoodsCool - foodscool.wordpress.com/2011/01/26/pasta-with-tuna-and-roasted-asparagus/