Instructions: Almost everyone has canned tuna in the pantry. And many cooks also keep capers and Kalamata olives on hand. For best results in making this delectable, tangy sauce, use chunk light or solid white tuna and break it up into 1/2 inch to 1 inch pieces. If you have Italian canned tuna (available at Italian markets), all the better.

1/2 cup butter (1 stick)

1 tablespoon best-quality olive oil
4 large cloves garlic, chopped
Finely grated peel of 1 large lemon (yellow part only)

1/4 cup fresh lemon juice
3 large whole green onions, finely chopped 2 tablespoons capers, drained
10 Kalamata olives, pitted and chopped
1 (6-ounce)

can chunk light or solid white (not flaked) tuna, drained Lots of freshly ground black pepper
Salt
Pasta (see note)

1/4 cup finely chopped fresh parsley
Grated parmesan cheese (optional)

Melt butter with oil in a small skillet (see note). Add garlic and cook for 2 minutes. Add lemon peel, lemon juice, green onions, capers and olives, and cook another 2 minutes.

Turn heat to lowest setting. Add tuna and separate it (do not flake) with a fork into large pieces. Heat through, stirring very gently, being careful to keep the tuna in large chunks. Grind on pepper, sprinkle on salt, and taste for seasoning. Toss with hot pasta in a serving bowl, add parsley, and toss again.

Serve with grated parmesan cheese.

Note: Recommended pasta:1/2pound penne or rigatoni.

Note: Do not use aluminum or iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off-taste.

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