Fusilli with Tuna and Pine Nuts

February 18, 2015

There are a million different kinds of pastas in different shapes and sizes.  Only the most common ones are found in the local grocery stores and then there are extra ones at the gourmet shops. If you all know what fusilli is, more power to you. I used Rotini in this recipe. Also, I'm starting to see why GTLF will choose different kinds of ingredients. In this case, it's really important to use RED bell pepper because it's visually appealing. I used an orange bell pepper because that's what I had and I think it really made a difference with how enjoyable this dish was because it just didn't look at striking... with that splash of pretty red color.

I'm starting to realize that the general beauty of the dish and general presentation have an effect on how satisfying the dish will be. If you're interested in losing weight, and you think about food all the time, then it's very important to present the dish in the best possible light. I notice that those who are naturally skinny, those who don't seem to put any effort in maintaining a healthy body weight generally don't think about food obsessively. In my case, I need to break this habit. One way to do it is to break down misconceptions I have about food by realizing that healthy options can be delicious and filling. Trick the brain... make it pretty.

Fusilli with Tuna and Pine Nuts

GTLF: Italian cooking p 49

serves 4, working time 30 min, total time 35 min.

12 oz fusilli pasta

1 tsp olive oil

1 RED bell pepper, diced

4 scallions, finely chopped

3 cloves garlic, minced

3/4 tsp dried basil

1/2 tsp dried oregano

Two 8 oz bottles clam juice

1/4 C dry white wine

1/2 tsp red pepper flakes

1 tsp anchovy paste

2 tsp pine nuts, toasted

2 tablespoons capers, rinsed and drained

6 oz can water packed tuna, drained and flaked

1/4 C chopped fresh parsley

2 tablespoons fresh lemon juice

1. In a large pot of boiling water, cook the fusilli until just tender. Drain well.

2. Meanwhile, in a large nonstick saucepan, heat the oil until hot but not smoking over medium heat Add the bell pepper and cook until crisp tender, about 4 min. Add the scallions, garlic, basil, and oregano and cook until warmed through, about 3 min.

3. Add the clam juice, wine, red pepper flakes, and anchovy paste. Bring to a simmer and cook for 4 min. to reduce slightly. Stir in the cornstarch mixture and cook, stirring, until slightly thickened, about 2 minutes.

4. Remove the pan from the heat and stir in the pine nuts, capers, tuna, parsley, and lemon juice. Add the pasta, toss well, and let stand for 5 min. to absorb the liquid. Divide the mixture among 4 bowls and serve.

Nutritional Information: 5 g fat, 437 calories, 0.8 g sat. fat, 70 g carbohydrate, 25 g protein,  17 mg cholesterol, 570 mg sodium.

Tips:

** To toast the pine nuts, spread them out on a small baking sheet and put in the oven at 350 degrees for 8 minutes. Shake them off and on while they bake. Take them out as soon as their done.

1. This dish tastes great cold. So it's ideal for the next day.

2. You can get anchovy paste at Cost Plus World Market. It will last in the refrigerator for 6 months... and GTLF uses it plenty.

3. Be prepared for a medley of flavors.  GTLF describes it as "fireworks", personally I felt this was true. Also, if you do enough of the tuna recipes you'll notice that they like coupling tuna with tangy, vinegar, type flavors... olives, capers, etc. This is a completely different flavor combination that I've ever experienced and I'm blown away by how much I enjoy it.