Creamy Tuna and Herb Orecchiette

I’ve long loved tuna.  Chicken of the Sea has done fine by me until recently.  I made the discovery at the farmer’s market.  A booth selling cans of local tuna caught my eye.  I bought a can of garlic tuna for $5.50.  It was well worth the price.  The flavor was rich and so not canned-tuna-ish.  And it was packed in its own juices, not water or olive oil.

The next time I went to the store, I found Sweet Creek Foods Tuna.  A local Oregon company, who packs local tuna in glass jars, in its own juices.  Very handy, since the farmer’s market is only once a week.  Still around $5, it is again, well worth the money.

Today I made this divine pasta using fresh herbs from my mom’s garden, homemade creme fraiche and Sweet Creek Foods Tuna.  Easy and delicious, this is not your mom’s tuna casserole.

Creamy Tuna and Herb Orecchiette

8 oz. orecchiette pasta

1 T. olive oil

1/2 a medium sweet onion

1 – 7.5 oz. jar tuna in its own juices

4 T. butter

1/3 c. fresh lemon juice

1 T. lemon zest

1 c. creme fraiche

1/2 cup chopped fresh herbs (I used chives and parsley)

1/2 cup green olives, chopped

Kosher salt

fresh ground pepper

In a skillet, add the olive oil and heat over medium heat.  Dice the onion and add to the olive oil.  Cook until tender, about 5 minutes.  Add the tuna, including all the juices.

In the meantime, bring a large pot of water to a boil.  Add a handful of kosher salt, then the pasta.  Stir and let cook over medium high heat for 7 minutes.

While the pasta is cooking, add the lemon zest, lemon juice,  butter and olives to the skillet. Heat all the way through on medium high heat, stirring to make sure all ingredients are combined well.  Turn heat off and add the creme fraiche and the fresh herbs.  Stir to combine.  Season with salt and pepper to taste.

When the pasta has reached the 7 minute mark, use a slotted spoon to transfer the pasta from the pot to the skillet.  Add a ladle-ful of pasta water to the sauce.  Turn the burner back on and combine the pasta with the sauce.  Bring to a simmer and let cook over medium heat until the pasta is cooked to al dente, about 4 minutes.

Serve with fresh herbs on top.

Serves 2 for dinner, 4 as a side dish.