It’s Tuna Tuesday, where the star of the show is meat in a can!
Routine has never really been my strong suit and if I’m honest, I haven’t really needed one since the kids where babies. Since regular naptimes were phased out what seems like ages ago ( oh, naptimes! How I miss you!), our daily routine has always been more of a loose list of suggested activities written in pencil with bedtime being the only thing written in ink. But since we have moved back here, I am finding it very difficult to function without a tighter, more fixed schedule of events. The result has been me constantly playing catch-up and my poor little blog lying neglected in the corner.
It actually took me a few days to figure out why my list of activities were never getting done. Then it dawned on me, everything here takes SO LONG TO DO!
Going to town = 20 minutes
Take the kids to school and get back home = 50 minutes
Running errands = 2 hours minimum
Driving to civilization to find something that your tiny little village doesn’t carry = A.L.L. D.A.Y. L.O.N.G.
So, as you can see, the quick, shoot-from-the-hip style dinner has become much more frequent at our house. This tuna dish is something you can throw together in the time it takes to cook the pasta. I had some homemade pesto to use, but store bought works just as well. The roasted tomatoes add nice flavor to the dish, not to mention give the out-of-season vegetable a little more sweetness. A can of chicken would be delicious here too, just toss it in a skillet for a couple of minutes first.
Tuna Pesto Pasta with Roasted Tomatoes
2 cans tuna, drained
2 medium tomatoes, diced
2 T olive oil
1 box ( 16 oz.) bowtie pasta
1 cup basil pesto, homemade or store-bought
fresh black pepper
1 t. lemon zest
Parmesan cheese to serve
Preheat oven to 400. Toss diced tomatoes with olive oil and roast until the tomatoes have softened, about 10-15 minutes.
Meanwhile, cook pasta according to directions, drain.
Toss pasta with pesto, tuna, roasted tomatoes, lemon zest, and black pepper. Top with Parmesan cheese and serve!
- 8 oz. canned tuna drained
- 2 medium tomatoes diced
- 2 Tablespoon olive oil
- 1 pound bowtie pasta
- 1 cup basil pesto homemade or store-bought
- fresh black pepper
- 1 teaspoon lemon zest
- 1/4 cup Parmesan cheese to serve
- Preheat oven to 400. Toss diced tomatoes with olive oil and roast until the tomatoes have softened, about 10-15 minutes.
- Meanwhile, cook pasta according to directions, drain.
- Toss pasta with pesto, tuna, roasted tomatoes, lemon zest, and black pepper. Top with Parmesan cheese and serve!