First: this post is about food but
Second: story time. Once upon a time, infant, baby, small Steffi went to Pennsylvania to visit her Aunt : the ORIGINAL Aunt Steffi (to whom I will never live up to but have fun trying because seriously goddess doesn’t begin to describe my aunt). So she made me the dish I am about to make and I DIED. It featured these fancy Italian tuna filets in oil IN A GLASS JAR. And I searched. And I searched. And I COULDN’T FIND THEM. I was heart broken and devastated. Until the other day! These fuckers are at Sprouts!! So I picked me up some, frantically called my Aunt and she gave me the recipe. And she graciously (literally grace oozes out of this woman – when I say gracefully I mean gracefully) allowed me to post the recipe!
So – I’ll tell you what you need as we go because I’m incapable of planning ahead. (Or I’ll post it at the bottom?) (and fuck if I’m editing these pictures)
Take your tuna filets and pour the oil out of one into the sauce pan and heat it up.
Open a can of tomatoes – the kind I tell you to get at the bottom cuz they’re superior – reach into the can, grab a tomato with your actual hands, not your figurative ones, and give them a good squeeze. Get all those juices out. It feels good.
Put it in and let simmer for as long as you can handle. We have no time frame at all because we’re heathens. Add pepper.
Tell Harvey for the billionth time that there are no Keetins Allowed In The Keetchen. He won’t listen.
Recipe below and let me know if you give this a try! ❤
- 1 lb of Linguini
- Olive oil
- Garlic (as many as you can handle)
- Cento Peeled Tomatoes, Italian Style (can use two cans if you want it a bit saucier)
- TonNino Tuna in oil with oregano
- Flat leaf parsley
- Salt and pepper