The lockdown encourages me to look through the cupboards and fridge to find things I might use. One of these was a half used jar of capers that I think I had for the mushroom stroganoff I made a while back. Hmm…capers, what can I do with them.
Capers are used in tartare sauce, a fish accompaniment that I really like with chips (fries). So, fish eh. What fish have I got?
- 160g tin tuna, drained
- 150g dry pasta, I used penne
- 2 tsp capers
- 4 eggs
- Bring a large pan of water to the boil, add a good pinch of salt. Drop the past in and cover. Boil for about 8-9 minutes. Drain and leave to cool.
- At the same time, boil another pan of water. Add the eggs and boil for about 6 minutes for medium to hard boiled if they are straight from the fridge. If the eggs were not refrigerated, reduce the time by a minute.
- Fill a large bowl with some cold water and add some ice cubes. Place the boiled eggs in and leave to cool for a few minutes.
- It’s important to use the ice and cold water to stop the eggs from continuing to cook.
- Stir the tin of drained tuna into the pasta.
- Peel the eggs and cut into quarters.
- The easiest way peel boiled eggs is to tap them all over on a hard surface to crack them, then roll them on the hard surface with you hands to make them fully cracked. The shell should come away easily.
- Divide the pasta and tuna mix into two serving bowls, lay the eggs on top.
- Sprinkle a teaspoon of capers on each dish and serve.