Tuesday, April 2, 2013

Asian Tuna Pasta


Now that Easter is officially over and April Fools day is gone... I'm finally getting down to some serious business... spicy Asian pasta.   I used to make this pasta dish when I first lived alone and had to cook for myself.  It was a cheap and easy one pot dish that totally satisfied my need for curry, spice, something comforting like pasta and veggies. I made this dish with the staples in my pantry as a quick dinner for my kids one night when I didn't have anything in the fridge to cook for dinner.  I thought they wouldn't like it, but they begged for me to make it again a few days later.  I was totally happy to do it since I didn't take pictures of the dish the first time.  The next day I went to the store and stocked up on tuna fish... I have a feeling this dish will be making an appearance more often. :)

1lb box pasta ( I used elbow macaroni)
2-3 cans white or light tuna (packed in water) drained
1 Tbs grated fresh ginger
1-2 cloves garlic grated
1-2 tsp Oriental Curry Powder
3-4 Tbs soy sauce (or to taste)
red chili flakes to taste
1 onion finely chopped
1-2 green chilies sliced
1 sweet bell pepper (any color)
1 cup frozen green peas
salt and black pepper to taste
scallions greens (garnish) -optional

Boil pasta to al denta texture in salted water. Drain and set aside.  Chop all vegetables and have ready.  In a large pan heat 1 Tbs canola oil and saute ginger and garlic for 30-45 seconds.

Then add all the chopped vegetables (except the peas).  Saute for 3-5 minutes with a little salt and black pepper.  Next add the drained tuna, curry powder and red chili flakes.  Saute for another minute.

 Next add the soy sauce and mix well.  Then add the boiled macaroni and frozen peas.  Mix all ingredients well.  Taste for salt and seasoning.  Serve warm or room temperature.

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