The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
Pasta with Preserved Tuna & Pine Nuts
Page 211
| Course Type: Main Courses
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Recipe Reviews
Queezle_Sister from Salt Lake City, UT
Of the four of us, one loved this dish, but the other 3 of us did not care for it, so it averaged to a 2.
I prepared this with canned tuna, capers, pine nuts, etc. I found that the capers accentuated the fishiness of the tuna, and not in a good way. I liked the pine nuts - to me they were the redeeming part of this recipe.
wester from Soesterberg, Utr
Sometimes you are making something and you're quite certain you will like it, and still the end result totally blows you away. This is one of those cases. The spices and lemon zest give a really spicy and fragrant (but not overly hot) result, and they go really well with the tuna.
As I am not "burdened or blessed" with leftover fresh tuna, I used canned. It was still very lovely.
If I have any criticism, it's that I don't really feel the pine nuts add much to the recipe. They could be left out without diminishing the dish.
(edited 22nd June 2010) (0) comment (2) useful
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