Spaghetti with Tuna, Olive, and Caper Berries

Another good recipe from Lucy Waverman. This is a Puttanesca sauce without the tomatoes plus some added protein.

This pasta dish is full of strong flavours that make it so attractive; the tuna especially helps it stand out. Caper berries are the fruit of the plant that produces capers. They are long-stemmed and excellent in salads as well as pastas. They are not as salty or as tart as capers and should be rinsed before using. Use capers if the berries are unavailable.

Ingredients:

8 ounces (250 grams) spaghetti

1/4 cup olive oil

8 ounces (250 grams) tuna cut in 1/2-inch pieces

Salt and freshly ground pepper

1/4 cup chopped onions

1 teaspoon chopped anchovies

1/4 cup sun-dried tomatoes, chopped

1/2 teaspoon chili flakes

1/2 teaspoon grated lemon rind

1/4 cup dry vermouth or white wine

2 tablespoons chopped black olives

2 tablespoons caper berries

1/4 cup chopped parsley

Method:

Cook pasta in boiling salted water, according package directions. Drain and reserve 1/4 cup pasta cooking water.

Heat 1 tablespoon olive oil in non-stick skillet over high heat. Season tuna with salt and pepper and sear, turning frequently, for 45 seconds or until lightly browned but still rare in the centre. Remove skillet and reserve.

Add 2 tablespoons oil to skillet and reduce heat to medium. Add onions, garlic, anchovies, sun-dried tomatoes, chili flakes and grated lemon rind and sauté for 2 minutes or until onions are softened. Add vermouth and bring to a boil. Add olives, caper berries and parsley and simmer for 1 minute or until flavours have come together.

Toss pasta with sauce and seared tuna. Drizzle in pasta cooking water and remaining 1 tablespoon oil and toss until well combined.

Serves 4 as an appetizer, 2 as a main course.

From February 21, 2009 The Globe and Mail Saturday Style Section's Weekend Menu by Lucy Waverman

Cod with Spicy Chickpeas

The spicy chickpeas are good on their own with rice.  I do not have any Indian curry paste so I have been making this recipe with Thai red or green curry paste.  I have also replace the chickpeas with white beans -- works just as well.

Cod:

1 tablespoon Indian curry paste

1 teaspoon grated ginger

2 tablespoons vegetable oil

4 6-ounce black cod fillets

Salt to taste

Chickpea curry:

2 tablespoons butter

2 tablespoons grated ginger root

1 tablespoon chopped garlic

1 tablespoon Indian curry paste, or 2 teaspoons curry powder

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon turmeric

1/2 cup coconut milk

1 19-ounce (540-mL) can chickpeas, drained and rinsed

4 cups baby spinach

Preheat oven to 450F.  Combine curry paste, ginger and oil.  Brush over cod, season with salt.

Heat butter in skillet over medium heat.  Add ginger root, garlic and curry paste and saute for 1 minute or until softened.  Add cumin, coriander and turmeric and saute for 30 seconds.  Add coconut milk and bring to boil.  Reduce heat and simmer for 5 minutes.

Add chickpeas and spinach and cook together for 5 minutes or until spinach is wilted and chickpeas are heated through.  Season with salt and pepper to taste.

Place chickpea mixture in ovenproof baking dish and nestle cod on top.  Bake for 12 minutes or until fish has white juices and is just cooked through.

Serve with rice.  Serves 4.

From Globe and Mail Saturday Style Section Weekend Menu by Lucy Waterman, November 8, 2008