The moderate success of last night’s recipe emboldened me. Also, I’m a bit hyper from the warm weather and the new adventure of finding a place to live (Roomie’s moving out, so I’ve started the hunt today)
Next time I go grocery shopping, I’ll buy some different stuff. (Lotsa pasta!) This kind of a variation on Recipe #9. Or is it a cross between #9 and #10?
Burnt Onion Thai Tuna Linguine
1. Dice up half an onion into cubes.
2. Sautee over med-high heat in light olive oil. I left them in too long and too high so they got a dark dark brown and a little burnt.
3. Drizzle in a bit of honey and mix it in.
4. Add a can of rinsed white albacore tuna. (I saw yesterday online a recipe by Giadia De Laurentis –AFTER I made it, I didn’t cheat!– and she suggested using tuna packed in oil, which makes a lot of sense. I noticed the tuna popping a lot last night, presumably because of the oil and water mixture.
5. Put on low heat and simmer for a bit while pasta water starts to boil to reheat last night’s leftover linguine.
6. Add 1 1/2 tablespoon of natural crunchy peanut butter, stir in until melty. (I added a bit of water because it was getting too dry.)
7. Add some spices (the usual suspects, Black Pepper, Red Pepper, Sea Salt, Cinnamon).
8. Keep this on low for a bit while the water reduces out. It’s turning into a nice looking (and smelling) sauce!
9. I made this one time with anchovies, too, which was good, but super super salty. Too salty, really. Tuna might work better. Maybe fewer anchovies. Salmon?
10. Toss linguine in a bowl with the sauce. This sauce is still a little wet, so it’s not much like the other peanut sauce I’ve made before. But it’s tossing nicely and doesn’t look so bad.
Tasty. Quite different than last night’s. Milder, and creamier (honey and water?). A little milk or cream would’ve made it good, too. Reminds me of something you’d get at a Noodle Shop like Wagamama in London or Republic here in New York. (but a hell of a lot cheaper)