Tomato Sauce with Tuna and Capers
- 1 can (28 Oz. Can) Crushed Tomatoes
- 5 Tablespoons Salted Butter
- 1 whole Onion, Halved
- 1 whole Zucchini, Shredded
- 1 Tablespoon Salt
- 1 Tablespoon Sugar
- 1 Tablespoon Balsamic Vinegar
- 1 can (5 Oz. Can) Flaked Tuna, Drained
- 2 Tablespoons Capers, Rinsed
- 1/2 Lemon, Zested
- 2 Tablespoons Fresh Parsley, Chopped
- Fresh Cooked Pasta, To Serve
- Few Sprigs Of Fresh Parsley
- Fresh Ground Pepper
- Splash Of Good Quality Balsamic Vinegar
- Place tomatoes, butter and onion in a heavy-bottomed pot over medium high heat.
- Bring to a simmer and reduce heat to low and cook for 35 minutes.
- Meanwhile, place shredded zucchini in a small bowl and toss with salt (the salt will extract moisture).
- Set aside for ten minutes.
- Transfer the zucchini to cheesecloth and squeeze out excess moisture.
- Set aside.
- When the 35 minutes is up, check the sauce.
- Remove the onion and set aside.
- Add sugar and balsamic and stir to combine.
- Stir in tuna, zucchini, capers and lemon zest and cook for an additional ten minutes.
- Remove from heat and stir in parsley.
- Serve over cooked pasta of your choice (I used bucatini) and top with the onion.
- Serve with fresh parsley, ground pepper and a drizzle of balsamic.
tomatoes, butter, onion, zucchini, salt, sugar, balsamic vinegar, capers, lemon, fresh parsley, fresh cooked pasta, parsley, ground pepper, vinegar
Taken from tastykitchen.com/recipes/main-courses/tomato-sauce-with-tuna-and-capers/ (may not work)