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Pasta with Tuna, Green Beans and Potatoes
⅓ Cup Whole Natural
Almonds (with skins)
3 Medium Red Potatoes,
unpeeled, cut in 2cm
pieces
1 Cup Green Beans,
trimmed and cut in 2cm
pieces
175g Tuna
Chunks
in Oil,
oil drained and reserved,
tuna flaked
1 Garlic Clove, crushed
Bring a large pot of lightly salted water to boil over
high heat. Cook the pasta until “al dente”.
Meanwhile put almonds in a large frying pan over
medium heat. Stir often until fragrant and toasted,
about 5 minutes.
Let cool, then coarsely chop with a large knife. Set
frying pan aside.
Put potatoes in a large saucepan with cold water to
cover by 5cm. Bring to a boil; add beans and boil
gently 5 minutes or until potatoes and beans are
tender.
Drain well. Heat reserved tuna oil in the frying pan
over medium heat. Add potatoes and beans. Cook 5
minutes or until potatoes are golden.
Add garlic and stir until lightly coloured and fragrant, 1
to 2 minutes. Stir in tuna. Ladle off 1 cup cooking
water from pasta; stir into frying pan mixture.
Drain pasta and put into a warmed large serving bowl.
Add tuna mixture. Toss to mix well. Sprinkle with
toasted almonds
Scallops, Sun-Dried Tomatoes, and Pine Nuts
¼ Cup Pine Nuts
6 Tbsp. Olive Oil
500g Sea Scallops
½ Cup Drained Sun-
Dried Tomatoes, cut into
small pieces
6 Garlic Cloves, crushed
¼ Cup Chopped Fresh
Parsley
½ Tsp. Dried Chilli
Flakes
Salt and Ground Black
Pepper, to taste
Heat the oven to 180°C. Toast the pine nuts in the
oven until golden brown, about 8 minutes.
In a large pot of boiling, salted water, cook the pasta
until “al dente”. Drain the pasta.
Meanwhile, heat 1 tablespoon of the oil in a large
non-stick frying pan over moderately high heat until
very hot. Season the scallops with salt. Put the
scallops in the pan and sear until brown on the
bottom, 1 to 2 minutes.
Turn and sear until brown on the other side, 1 to 2
minutes longer. Remove the scallops and cut them
into quarters.
In the same pan, heat the remaining oil over
moderate heat. Add the tomatoes, garlic, half of the
parsley, chilli flakes, and salt. Cook and stir for 1
minute.
Toss with the pasta, scallops, pine nuts, and the
remaining parsley
