Recipe: The Tunas
Coffee: Madagascar-Sama Estate (bold, dark chocolaty with a pleasant finish)
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Not every pasta sauce has to be simmered. This is a room temperature version, and the key ingredient is tuna naturale, that is straight from the can. But brands vary in flavor and firmness, so experiment until you find a canned tuna that is firm-packed in oil, moist but never mushy, and not too salty. Then stock up because the tuna mix can also be made into sandwiches or served as a stand-alone salad.


14 ounce can oil-packed tuna, drained (about 3 cups)
¼ cup olive oil
1 Tablespoons capers (drained from brine)
½ cup rough chopped olive mix
1 cup chopped canned tomatoes, drained
½ cup coarse chopped parsley
2 teaspoons lemon zest
2 Tablespoons lemon juice
½ teaspoon coarse salt
1 pound spaghetti, cooked, drained and lightly tossed with olive oil


Add all ingredients to a bowl (less spaghetti) and mix to combine, leaving the tuna a little chunky. Toss with spaghetti.

To make an awesome tuna sandwich: Cut a baguette lengthwise and bend it open like a flayed book. Layer the bottom half with the tuna salad and top with sliced hard boiled eggs. Close the baguette and press down lightly to seal. Serve along with the ripest tomatoes you can find.

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