Joey's Tuna Pomodoro

 

 This is a little something I threw together when Glen came over for dinner. I was feeling culinarily creative, and this was the result.
 Very often, when I decide to create a recipe, I don't get it right on the very first try. Usually, I'll taste my first attempt and say it needs this or it needs that. But this time, I think I nailed it perfectly on the very first go. I loved it from the first bite! I was going for something that was uncomplicated and fresh, and that's exactly what this is. The tuna is rich without hindering the sweetness of the tomatoes and the parsley adds the perfect garden freshness. It's light and healthy, perfect for a summer lunch, and it only takes minutes to prepare. It's also sophisticated enough to serve for an elegant dinner. You could even omit the pasta and serve it as a first course over slices of toasted baguette, much like a Bruschetta. Whoda thunk that something as simple as tuna and tomatoes could be so fabulous?!?
Hope you like it!


1 can Italian tuna, packed in olive oil
1 small onion, minced
2 cloves garlic, minced
2 pints fresh grape tomatoes
a handful of flat leaf parsley, chopped
a few glugs of olive oil
salt and pepper to taste
1 lb. angel hair pasta

Place a large pot of salted water over high heat. While you're waiting for it to boil, make the tuna sauce.
Drain the oil from the tuna into a saucepan. Place over medium heat and add onions and garlic. Gently saute until the onions are softened. Slice each tomato in half then add to the pan. Give it a good stir. Now add the tuna and parsley. Finish the sauce with a little more olive oil. Season with salt and pepper to taste. Throw the pasta into the water, which is probably boiling by now. Cook it for about 2 minutes. Drain pasta and toss with the sauce. Serve immediately.

Tips:
Feel free to substitute any kind of pasta or any kind of tomatoes. Rather have penne? Perfect! If the cherry tomatoes look better than the grape tomatoes, or if you happen to have a ton of extra tomatoes from your garden, go for it!
When you make the sauce, if it seems like there won't be enough for the pasta, add a little splash or two of the pasta water or a few extra glugs of olive oil or even white wine. Let it simmer for a minute or two before you toss with the pasta.

Mushroom Bruschetta

This is the perfect appetizer to serve if you're entertaining friends and enjoying a nice bottle of wine. It's elegant and sophisticated, but simple and quick to assemble.

2 tbs olive oil
2 cloves garlic, minced
3 tbs onion, minced
2 cups mushrooms, chopped
1 tsp fresh thyme, chopped
1 tsp fresh basil, chopped
salt and pepper to taste
balsamic, red wine vinegar, or cider vinegar
1 baguette


In skillet, heat olive oil. Cook garlic and onion until sofetened. Add mushrooms, thyme, basil, salt and pepper. Saute until the mushrooms are lightly browned and the liquid has evaporated. Add a splash of vinegar and give it a good stir. Cut baguette into 1/2" slices and toast. Top baguette with mushrooms and serve.

Tip:
This recipe is so tasty, you won't even believe it. The key ingredients are the thyme and the vinegar. They both add the perfect something that makes you want to eat more than just a bite. You can lightly toast the baguette if you'd like, but I think it's just as delicious without toasting. I used fresh herbs, but you can easily use dried ones. Just use half as much. Simple!

Bruschetta

Many people wind up with tons and tons of extra tomatoes from their gardens and they have no idea what to do with them. This is the answer! Here's a great summer appy that's always delicious and fresh. Make a large batch and serve it at your next barbecue! SO yummy!

several plum tomatoes
1/2 small yellow onion
9-10 fresh basil leaves
a few glugs olive oil
a few glugs balsamic vinegar
kosher salt
freshly ground black pepper
1 large clove garlic
more olive oil
Italian bread


Dice tomatoes and onion to a really small dice. Chop basil. Stir everything together with the oil, vinegar, salt, and pepper. Cover and place bowl in fridge, allowing flavors to marry for a little while. Grill or toast slices of Italian bread. Rub slices with garlic clove. Drizzle each slice with a little bit of oil. Top each slice with tomato mixture.

Tips:
The amounts are just guidelines. I usually go light on the onion, heavier on the fresh basil. Use your own judgement and taste it as you make it to find the right balance. If you add too much of anything (like salt, or onion), add more diced tomatoes.
For a variation, you can top everything with fresh mozzarella cheese, or chopped ripe olives.
If you don't have time to rub each piece of bread with garlic, you can just mince the garlic and stir it in. It's not the traditional way to go about it, but I don't think anyone will mind.