Pasta with Cauliflower Sauce is one of our winter favorite standby meals because it’s so earthy, filling, easy, and adaptable. We enjoy it plain and with other vegetables included. And the leftovers are terrific.
Here we’re taking it one step further with the addition of a can of tuna. Think of it as a sophisticated tuna noodle casserole. “Tinned” fish (it’s not cool to call it canned, maybe it never was?) is in the spotlight right now as folks are discovering all the high-quality Mediterranean varieties produced in places like Portugal, Spain, and Italy. Google it, they are everywhere! Here’s the Martha Stewart Living staff having a tinned tasting.
Talk about an easy snack to prepare–just find some crackers or crusty bread and a squeeze of lemon. You’ll be moving on beyond tuna to sardines and mackerel and smoked oysters in no time. Or, how about this, in Portugal a couple of years ago we so enjoyed the olive oily tuna served with tangy black-eyed pea salad.
