Popular Recipes: Appetizers/Snacks | Beef/Pork | Beverages | Bisque/Etouffee/Gumbo/Jambalaya | Bread/Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken/Turkey/Cornish Hens | Condiments/Dips/Relish | Desserts | Fish/Seafood | Holiday's | New Orleans Restaurant | Pasta/Sauce/Rice/Beans | Preserves/Jams/Jelly | Salad/Dressing | Sandwiches/Po' Boys | Seasoning/Sauce/Rub/Roux | Side Dishes/Gravy/Dressing | Soup/Stew/Chili | Wild Game
4 tsp. Butter
1 tsp. Oil, olive
4 large Garlic cloves, chopped
1/8 c Lemon juice
3 tsp. Capers, drained
18 Black olives, pitted &- sliced
2 cans Tuna, chunk, drained
Pasta, penne , cooked and-drained
4 tsp. Butter (add at end)
Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add
lemon juice, capers and olives and cook another 2 minutes. Turn heat to
Add tuna & separate it (do NOT flake) with a fork. Heat through, stirring gently.
Drain pasta. Add remainder of butter and sauce to hot pasta, tossing well.