Spicy Tuna Sauce
Spicy Tuna Sauce
2 tablespoons extra virgin olive oil
1 small red onion, finely chopped
2 large garlic cloves, finely chopped
2 5oz cans of tuna in oil
16oz can tomato paste
8 oz of water
3 tablespoons kalamata olives, chopped
1 tablespoon capers, chopped
1 teaspoon salt
Freshly ground black pepper, to taste
Red pepper chili flakes, to taste (1 teaspoon)
1 pound spaghetti or angel hair pasta, cooked al dente
Or your favorite pasta, cooked according to package directions
Heat olive oil over medium heat.
Add onions and sauté until they start to become golden.
Add garlic and sauté for a minute or two.
Add the canned tuna with the oil.
Use a wooden spatula and break the tuna into small pieces.
Sauté for a few minutes until tuna liquids start to evaporate.
Add tomato paste and sauté on mediumheat. Form mixture into 2 inch flat rissoles. Place in skillet and fry until golden brown, then flip and fry the other side.
Rissoles can be stored in the refrigerator in an airtight container for up to five days.
Serve hot or cold, with your favorite dipping sauce.
