This was easy, and the meal was perfect for a late summer lunch on the roof deck. I used a recipe from Epicurious as a starting point, and went from there.
While I was cooking the Angel Hair pasta (aka Capellini), I halved some cherry tomatoes and tossed them in a bowl with some torn black olives, lot of chopped parsley, capers, olive oil, and two cans of Genova Yellowfin tuna. When the pasta was al dente, I drained it, plated it, added the other ingredients, and drizzled some fresh lemon juice over the top. A couple of twists of the pepper grinder and a scattering of Maldon sea salt flakes, and it was ready to eat.
Even though this meal didn’t require any skills greater than the ability to boil water, I felt good about it. I’m really beginning to get to where I want to be with cooking, making tasty meals that are outside of my old comfort zone. Little steps.
An aside: What on earth happened to canned tuna? I used to practically live on it, but I rarely buy it anymore. When I do, it’s the upscale, more expensive kind, rather than the regular Bumblebee or Chicken of the Sea brands I used to get, because the quality of the mainstream brands seems to have nose-dived. I remember when canned tuna had taste and texture, but the last few cans I bought were watery messes that looked like something I’d feed the cat. If I had one.