Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Zuni's Pasta with Preserved Tuna by Nicholas

kept bycalvin.hoops
recipe byFood52

Adapted from The Zuni Cafe Cookbook (which can never be praised enough). Judy Rodgers created the recipe as a way of saving leftover tuna on Sunday. I assume you do not have that problem, but if you do, take the time to preserve the tuna yourself. It isn't hard and it is wonderful; you can find Rodgers's method in the Zuni cookbook. What's below is her adaptation for canned tuna -- good olive oil-packed tuna. As for the pasta: Rodgers recommends penne, ziti, or ditali, but I've made this with spaghetti and perciatelli and I was pleased. Also, while we're being heretical, have I substituted walnuts for the pine nuts before? I have.


1 pound pasta (see above)
1/2 cup olive oil
1 tablespoon lemon zest, in thin strips
1 bay leaf
1/2 teaspoon chili flakes (optional, for the sake of small humans)
1/2 teaspoon black pepper (optional, for the same reason)
2 garlic cloves, slivered
1/4 teaspoon fennel seeds
1/4 cup pine nuts
2 tablespoons capers, coarsely chopped
1 tablespoon preserved lemon, rinsed and chopped (optional)
12 ounces olive oil-packed tuna (slightly more or less is fine)



Anonymous's picture
To prevent automated spam submissions leave this field empty.

Next Recipe

Kept by

1st Keep
calvin.hoops's picture

Top Recipe Keepers

Share with Facebook