Sounds scrumptious doesn’t it? This dish is better known as Pasta with Tuna and Black Olive Vinaigrette. But if you can guess the TV show reference, I’ll give you a cookie. Jess and Christopher, you don’t count. Anyhoo, this may not sound so appetizing as tuna is a tough sell with a lot of folks, but it tastes wondrous. Especially for canned tuna (obviously it’s canned – I’m the laziest human being alive). Plus anything with olives and capers will win over this cold heart.

I thought I should give some credit as a lot of my recipes are coming from my sister’s recipe box, so thanks Jame. I am new to this whole Pescetarianism thing so she has been providing me with lots of much appreciated inspiration. If you haven’t already, I recommend getting on a recipe sharing site like we use, WeEatt, to share your favorite recipes with friends and family. Or…you can just keep coming back to the always cutting edge, Noël Marie, for your innovative culinary needs. Fine, on to the recipe.

How To…

Cook the pasta according to the package directions. Meanwhile, heat 3 Tbsp of the oil in a large skillet over medium-low heat. Add garlic and cook until softened, about 2 minutes. Add capers and olives and cook for 3 minutes. Stir in parsley and cook until wilted, about 1 minute. Remove from heat. Add the lemon juice, pepper, tuna, and the remaining oil. Drain the pasta and rinse under cold water. Mix with tuna mixture and serve.

Recipe is courtesy of: Real Simple via Jamie

The first time I tried one of these absolutely dreamy concoctions was at Blue in Omaha, NE. I think they taste best when the olives are freshly stuffed, but even with the ready-made blue cheese stuffed olives, they are so delicious. I made this guy to sip as I watched and LiveBlog-ed during the Real Housewives of New Jersey on Tuesday. 

Instructions…

First either stick your martini glass in the freezer, or fill with ice and water to chill the glass while you are playing Tom Cruise (pre-scientology/creepy Katie Holmes phase) in Cocktail. Remove pimentos from olives and stuff with blue cheese crumbles. These can be soaked in vermouth. I prefer not to so I can eat the extras. And yes, I ate all of these, plus some in one sitting.

Add vodka, olive juice, and ice to a shaker and do the obvious for about 10 seconds. Then I empty the chilling martini glass or grab it from the freezer. Throw a splash of vermouth in there and swirl around. I dump most of it out, but use your judgment depending on how dry you like yours. Next, strain your vodka/olive juice mixture into the martini glass and add as many of the these babies (above) as you’d like. Sip slowly as one or two will usually do the trick. These are so delicious that it can become a bit dangerous. You should just take my word on that one. But they truly are delightful.