Comfort food, Italian style. Fettuccine with Tuna, Olives, and Capers is an easy, weeknight fix that’s a lighter, fresher take on traditional tuna noodle casserole. Sharing another recipe from the Little Jewels Collection.
While the mere mention of the word “casserole” may instantly make you think of the 1950’s, a lot of good can be adapted from the humdrum tuna noodle casserole of the past. Casseroles were once thought to be the ultimate dish of convenience: everything you needed was in the pantry, nothing had to be fresh, and cook time was minimal. Fettuccine with Tuna, Olives, and Capers, a Bijouxs Basics, plays on that idea of convenience but utilizes fresher, less dense ingredients–think on-hand pantry ingredients that have been updated a bit.
A key to this dish that makes it a piccolo gioiello (little jewel) are the tuna fillets packed in olive oil which give a greater depth of flavor and texture: think chunks of fish, with a fresher, less salty flavor. Salt packed capers vs brine packed deliver a cleaner caper bite, just be sure to rinse and soak for a few minutes prior to using.
The special little gems that add to this dish, such as the tuna fillets packed in olive oil, salt packed capers, and crispy bread crumb topping make this fettuccine both a comforting, yet polished kitchen jewel. Perfect to finish off a weeknight (weekend?) night with family members and loved ones, but also easily re-heated for when you need that pick-me-up-plate. Fettuccine with Tuna, Olives, and Capers, prendi!
P.S. Items from the recipe now on the Bijouxs Pantry on Pinterest.
As always, enjoy. B