July 12th, 2011

Penne with “green” tuna sauce

Once again, a dish with a few things that were lying around.

I made a green paste by grinding up parsley with a little salt and olive oil, and just threw the other bits together in a pan. The hot english mustard was conceived as a chilli substitute and added a soft warmth (quite different from chilli). I would have loved to add some garlic, but I used up my last clove in the gratin.

Quite a successful sauce in the end: interesting flavours, a great colour, and really quick – I’ll be making this one again.

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