HEART HEALTHY AND DELICIOUS!
Whole Wheat Thin Spaghetti
Omega-3 Rich Albacore Tuna Sauce
with Tomato, Caper, and Anchovy
Yuzu Chervil Gremolata
Green Olive Garnish
NATIONAL WEAR RED DAY
Beginning with National Wear Red Day—Friday, February 5, 2010—millions will help spread the critical message that “Heart Disease Doesn’t Care What You Wear.” The Red Dress, the national symbol for women and heart disease awareness, was created by The Heart Truth® in 2002 to deliver an urgent wakeup call to American women. Everyone can participate in the national movement by wearing their favorite red dress, shirt, tie, or Red Dress Pin.
On Thursday, February 11, 2010, The Heart Truth will bring the Red Dress to life once again on the runway at New York Fashion Week with the debut of the Red Dress Collection 2010. This spectacular event reminds women of the need to protect their heart health and inspires them to take action. Read more about The Heart Truth here.
I’m wearing red hearts and my red dress pins today.
Tuna Sauce
Sauté a chopped onion in olive oil until soft, then add finely chopped garlic and red pepper flakes. Then add about 1 t. fennel seed and 3 anchovies. Stir to dissolve anchovies.
Add a can of diced tomatoes (I like San Marzano), rinsed capers, and a can of the finest albacore tuna. I recently discovered this Gourmet Coastal Albacore Tuna at Bristol Farms. It uses sashimi grade troll caught albacore that is bled and blast frozen at sea immediately upon catch. The loins are filleted and packed directly into the can and cooked once in its own juices. Containing 2200mg of Omega-3 per 56g serving, almost three times the Omega-3 oil found in national brand tunas. Dolphin and turtle safe too.
Simmer.
Gremolata
Yuzu Chervil Gremolata: Combine minced garlic, yuzu zest and fresh chervil, and a small amount of sea salt. The flavor is fresh (chervil), bright (yuzu), and intense (raw garlic). A great condiment and excellent complement to the tuna sauce!
Toss al dente whole wheat thin spaghetti with a drizzle of olive oil. Top with the tuna sauce, gremolata, and garnish with olives.
To your heart!
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How big of a can of diced tomatos – 14 or 28oz? I make a tuna pasta as well, but haven’t ever made it with tomatos. this looks delicious – and i’m never a fan of olives or capers but you make this look irresistable!
Hi Shosh – that was a 28 oz. can for one 6 oz. can of tuna.
Your new look is spectacular!
Thanks Petrea! I’m very happy with it. I was so comfortable with Blogger after almost 3 years, gotta learn WordPress now! I think it will be fun. And San Pedro Daily Photo is staying on Blogger…
LL
LOVELY! I just recently learned that there are different ‘types’ of San Marzanos – those that are approved by the Italian govt. and those that are not sometimes are impostors. Apparently they need the D.O.P. Certification in order to be ‘real’. Go figure – so I bought a can of the right ones today and can’t wait to try them and notice or not notice the difference – I already noticed the price diff. 😉 ~Mary
It looks like you have the hang of your new blog/site. I never thought that Taste With The Eyes could get any better…but, here it is!
The pasta looks great. Thanks for telling us about National Wear Red Day – I had never heard of it.
Hi FA – I’m learning a lot. It’s fun. Thanks for your nice compliment!
LL
P.S. February is National Heart Disease Awareness Month. Good thing the Porchetta Party was in January!
LORI!!! Oh my goodness.. gorgeous!! Congratulations on your new web design. It is so elegant.. so you! 🙂
Love this post too. It is close to my “heart”. This recipe is so Mediterranean.. yumm! I will totally be trying this recipe soon!
Hi Laurie – thank you so much, that was exactly the word I was going for in the design “elegant.” I came up with the chandelier idea and Joelle from Moxie Girls ran with it.
This recipe is a real winner. Please let me know how you like it.
LL