Linguine With Blood Orange and Tuna

• 12 blood oranges
• 1/2 cup olive oil, plus more as needed
• 6 cloves garlic, minced
• Salt
• 8 ounces Italian oil-packed tuna, drained and broken into chunks
• 1 1/2 pounds linguine
• 1 teaspoon minced fresh parsley
• Freshly ground black pepper

1. Remove the skin and pith of 10 oranges, then halve crosswise and break into sections.
2. In a large saute pan over medium-low heat, combine 1/2 cup olive oil, garlic and a pinch of salt.
3. Saute until garlic begins to soften.
4. Add half of the orange sections, mashing them a little with a fork.
5. When the liquid starts to bubble, add the tuna, mashing it slightly with a fork so that the mixture has both paste and distinct chunks of tuna and orange.
6. When the liquid bubbles again, squeeze in the juice of the 2 remaining oranges.
7. Bring to a simmer and remove from heat.
8. Bring a large pot of lightly salted water to a boil.
9. Add the linguine and cook until al dente.
10. Drain the pasta and return the sauce to medium-high heat.
11. Add the parsley, additional olive oil as desired and remaining orange sections.
12. Season with salt and pepper to taste.
13. Add the linguine and toss to mix well.

oranges, olive oil, garlic, salt, italian oil, linguine, parsley, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/11342 (may not work)