Fettuccine with Tuna Sauce

A fast weeknight pasta dinner built around a can of tuna. Red onion and garlic get sauteed in margarine, the drained tuna goes in with black pepper, and the whole thing gets tossed with hot fettuccine and torn red lettuce right in the bowl.

The surprise ingredient is the lettuce. Tossed with the hot pasta and warm tuna sauce, it wilts just enough to soften without going completely limp. It adds color, a slight bitterness, and a fresh crunch that lightens up what could otherwise be a heavy dish.

Keep the cooking time short. Two minutes for the onion and garlic, two more with the tuna. That’s it. Overcooked canned tuna turns dry and mealy. You just want to warm it through and let it absorb the garlic and margarine.

Kitchen Tips

• Drain the canned tuna well and flake it with a fork before adding to the skillet. Large chunks don’t distribute evenly through the pasta.
• Use the hottest pasta possible when tossing. The heat from the noodles wilts the lettuce and helps the sauce coat everything.
• Red onion is milder than yellow when sauteed and adds a touch of sweetness to the sauce.

Variations

• Squeeze fresh lemon juice over the finished dish for brightness.
• Add capers and a handful of pitted olives for a Mediterranean spin.
• Use arugula instead of red lettuce for a peppery, more assertive green.