Tuna, Chilli and Lemon Pasta. My Comfort Food.
As I mentioned in my last post, I am working interstate this week. For the past five days, I have been hanging out in a fairly remote town, north of Canberra. While it is really pleasant, and oozes that typical country town charm, I do miss home. I long for my own bed. I do not enjoy layering heavy blankets and enclosing myself in a woollen jumper cocoon to stay warm at night. And I pine for internet access that doesn't demand you jump from corner to corner to gain a signal. I also miss my food...
I like to think that I am fairly flexible, and can make the most out of whatever situation I'm in - from all perspectives, not just in a culinary sense. However, it is getting a little frustrating not being able to make myself a nice bowl of hot porridge in the morning, or take my pick of toast topping from my ever expanding nut butter line-up, or mix up a smoothie in the afternoon.
On my first night here, some take-out noodle soup was fun. But it is now day five, and the novelty has officially worn off. I miss my kitchen. I miss my food. I'm itching to exercise my culinary skills. I want to slice and dice. I need to simmer and stir. I simply must season, sip and slurp.
Now I may seem a little dramatic, and it wouldn't be the first time ;) Yet I have only just been asked to return to this friendly little town next week, and so this yearning for home comforts is magnified - especially since it is my birthday next week. I don't particularly fancy turning 25 whilst having a party for one, singing "happy birthday to me" and blowing out my candles all on my lonesome (aha! my dramatic streak resurfaces…)
This weekend, my aim is to soak up a bit of TLC at home before returning interstate. In all honestly, it is nice working with the people in this town and spending time with some gorgeous elderly lovelies.
The first thing I want to do upon my return tomorrow night, is enter my kitchen and cook. I want to make some hardcore comfort food. I am craving food that makes me feel warm and loved, that leaves me glowing from the inside out. Food that will soothe my soul after a hectic week. Each slice of onion will cut through my concerns. Any worries I may have will be washed away with those obligatory, cutting onion induced tears.
And I know exactly what I want to cook…
I have fond memories of this meal. I created it shortly before Ben and I moved in together. During those 18months living in our first apartment, we would make this dish at least every fortnight. It involves so many of our most beloved ingredients. These days Ben or I will get a craving around once a month, and out it comes again. The sweetness of the onions, combined with the kick of chilli and lemon, along with the meaty tuna chunks and freshness of the spinach. Yum!
Cooking and eating this dish always leaves us feeling contented and cozy. This is our comfort food. I can't wait for it to work it's magic on me tomorrow night…
Tuna, Chilli and Lemon Pasta
Serves 2
220g dried spaghetti
3 tablespoons extra virgin olive oil
1 large (or 2 small) brown onion, very thinly sliced
Sea salt
2 large garlic cloves, crushed
½ teaspoon dried chilli flakes, plus more for serving
185g can or jar of tuna packed in oil*
2 big handfuls baby spinach
The juice of 2 unwaxed lemons
1 handful fresh parsley leaves, chopped
Freshly cracked black pepper
1-2 tablespoon capers from a jar, drained and rinsed (optional)
* You want nice, flaky chunks of tuna for this recipe – ideally packed in extra virgin olive oil and sustainably caught.
Method:
1. Cook the pasta in a large pot of salted boiling water until almost al dente – I like to cook it for 2 minutes LESS than the packet instructions (the pasta will cook further in the skillet, so you don’t want it to overcook in the water). Before draining, reserve 2 cups of the salted, starchy pasta cooking water.
2. Meanwhile, heat the olive oil in a large, heavy-based skillet or pot over medium heat. Add the onions and a good pinch of sea salt, then turn the heat down to low and cook, stirring occasionally, for ~20 minutes until the onions are soft and beginning to caramelise. Taste an onion and if you’re happy with the flavor, move on to the next step. If not, keep them cooking for another 5 or so minutes.
3. Turn the heat to medium, add the garlic and cook for 1-2 minutes until fragrant. Add the chill flakes and cook for another 30 seconds or so, turning the heat down if the garlic is looking too brown.
4. Add the tuna and a bit of the oil from the jar (I tend to add all the oil but I’m very pro-oil – you may prefer to use less, it’s up to you), and cook for a minute or so to heat the tuna through.
5. Turn the heat up a little then add the cooked pasta and a hearty splash of the pasta cooking water, stirring to combine the pasta with the onion/tuna mix. Taste a piece of pasta to make sure it’s not overcooking and add more pasta-cooking water as required to help you make a light, silky sauce. When the pasta is almost cooked, add the spinach and lemon juice to taste (I find I always want the juice of 2 lemons, but 1 may be enough for you). Stir to wilt the spinach and then have a final taste of the pasta before adding any additional seasoning (if you are topping with capers, keep in mind they will be salty). Serve into bowls then top with parsley, capers (if using) and more chilli flakes as desired.
Heidi xo