Tomato Sauce with Tuna and Capers
By: Susan Keefe
Published: Monday, June 20, 2011 - 11:01am

Ingredients




1 can of crushed tomatoes
5 tablespoons salted butter
1 medium sized onion, peeled and halved
1 can flaked tuna, drained
2 tablespoons capers, drained
1 zucchini, shredded
1 tablespoon salt
1 tablespoon sugar
1/2 Zest of a lemon
2 tablespoons fresh parsley, chopped
Splash of balsamic vinegar
Garnish:
Splash of balsamic
Fresh parsley
Fresh ground pepper

Preparation

1 Place tomatoes, butter and onion in a heavy bottom pot over medium high heat. 2 Bring to a simmer and reduce heat to low and cook for 35 minutes. 3 Place shredded zucchini in a small bowl and toss with salt (the salt will extract moisture). Set aside for ten minutes. 4 Transfer the zucchini to cheesecloth and squeeze out excess moisture.  Set Aside. 5 When the 35 minutes is up check the sauce. Remove onion. 6 Add sugar and balsamic and stir to combine. 7 Stir in tuna, zucchini, capers and lemon zest and cook for an additional ten minutes. 8 Remove from heat and stir in parsley. 9 Serve over cooked pasta of your choice (I used bucatini) and top with onion. 10 Serve with fresh parsley, ground pepper and a drizzle of balsamic.

About


An quick and easy summer friendly tomato sauce.