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Olive & Lemon Oregon Albacore Linguine

Olive & Lemon Oregon Albacore Linguine

Recipe by  Richard Hoiland

Olive & Lemon Oregon Albacore Linguine

Ingredients (serves 2-3)
1⁄2 lb linguine (half of a 16 oz package)
3-4 Tbl extra virgin olive oil
1 C chopped yellow or sweet onion (about 1⁄2 onion)
1 C cubed zucchini (small cubes, about 1⁄2 zucchini)
1⁄2 tsp salt
1 or 2 cloves garlic, crushed or minced
1 7.5 oz. can Oregon’s Choice albacore tuna, drained
1-2 Tbl grated lemon zest
2 tsp lemon juice
10 pitted Kalamata olives, halved
2 tsp drained capers
1⁄4 tsp Herbes de Provence (optional)
1-2 Tbl chopped fresh parsley (optional)
Heat the olive oil in a frypan on medium high heat. Add the chopped onion
While the onion is cooking start the Pasta:
Boil water in a large saucepan. Add 1-2 tsp salt to the water
Add pasta to the boiling water and stir. Continue preparing sauce
Cook pasta until done, following package directions. Test for doneness as it cooks.
When done, drain pasta in a colander. If waiting on the sauce, place the linguine
back in the saucepan and sprinkle with olive oil. Stir to keep separated. Set aside
Cook onion until most parts are well browned
Add the zucchini to the onion & cook until it starts to become tender. Stir in the salt
Lower the heat and add the garlic. Flake the tuna and add to the pan
Grate the lemon for zest and add
Squeeze juice from the lemon and add.
Add the olives and capers. Taste for salt and add more if needed
Optional: add Herbes and/or 1⁄2 tsp ground black pepper and stir. Turn off heat
To serve, place pasta in individual bowls or plates
Top pasta with the olive & tuna mixture
If desired, sprinkle with parsley, parmesan cheese (and of course, more olive oil!)

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