Basil is the first of the summer herbs to die.
Parsley and tarragon dither. They can last until Christmas or go into hibernation in September.
Bay, rosemary and sage are useable all winter while mint, lemon balm, and thyme lose their leaves (mostly).
Besides, it’s usually dark and cold when I remember I need herbs so I use dried.
Except in this case: I bought 2 tarragon plants last spring. One went into the potager and the other into a pot next to the door.
It’s been very handy….
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Linguine with Tuna and Capers
This is not a typical tuna / pasta dish. The yogurt makes a light sauce with lots of flavor from the capers and fresh tarragon.
- Prep Time: 5
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Pasta
- 4oz, (120gr) linguine
- 2 shallots, chopped
- 2 tbs capers
- 2 tbs fresh tarragon
- 8oz, (250gr) tuna, net weight, drained
- 2 tbs olive oil
- 1/3 cup (3oz, 90ml) white wine
- 1/3 cup (3oz, 90gr) Greek yogurt
- Cook pasta according to package directions.
- Heat oil in large skillet.
- Add shallots and sauté until tender, 5 – 7 minutes.
- Add wine and heat to a simmer.
- Add tuna, capers, tarragon, and yogurt. Heat through.
- Drain pasta and add, tossing well to combine.
Start the sauce when you put the pasta in the boiling water as it only takes about 10 minutes to make and should be done last minute.
You can substitute 1 tsp dried tarragon for the fresh and sour cream for the yogurt.
- Serving Size: 1/2 recipe
- Calories: 568
- Sugar: 4.2 g
- Sodium: 651.5 mg
- Fat: 20.8 g
- Saturated Fat: 4.2 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2.5 g
- Protein: 39.3 g
- Cholesterol: 53.8 mg
Keywords: tuna, capers, pasta
A lot of phrases / adages / old sayings come to mind, but I won’t use any of them. We bloggers can be penalized for saying s**t these days so one has to be careful.
However, mon mari and I have spent the last week spreading fertilizer on the potager in preparation for the spring planting.
We would like to take this opportunity to thank the horses that were kind enough to produce it and their owner who was kind enough to haul to over to us.
It was still steaming…..
And very fragrant.
Should be a good crop of everything next year if we can keep the bunnies out.