Shell-Tossed Chunk Tuna

By JANET McCRACKEN

March 27, 2002 12 AM PT

SPECIAL TO THE TIMES

There are a few reasons I like tuna packed in olive oil so much. First, it’s so moist. Second, it’s so flavorful. And finally, it comes in really big chunks--a nice complement to pasta or gnocchi.

Look for jars of the big-chunk tuna at Italian markets, but you can also use cans of tuna packed in oil, available at most markets.

Serve the pasta with a loaf of rustic Italian bread and a bottle of wine.

And for dessert, whip a jar of lemon curd with some whipping cream, then set out a big bowl of red, ripe strawberries for dipping.

Tossed Tuna Pasta

Active Work Time: 10 minutes * Total Preparation Time: 30 minutes

If the olives aren’t pitted, smash each olive with the flat side of your knife. The pit will be easy to remove, and may even pop out.

2 (6-ounce) jars tuna packed in olive oil

1/4 cup pitted Nicoise olives

1 (6 1/2-ounce) jar artichoke hearts in water, drained

2 tablespoons capers

1/4 cup lemon juice

1/4 cup chopped parsley

Salt

3/4 pound pasta, such as medium shells or gnocchi

Pepper

Bring a large pot of water to a boil.

Place the tuna and its oil in a large serving bowl. Gently break up the tuna into bite-sized chunks.

Slice the olives in half and add to the bowl. Slice the artichokes in half lengthwise and add them to the bowl with the capers, lemon juice and parsley. Set the mixture aside.

Add salt to the boiling water, then the pasta, and cook until al dente, 7 to 10 minutes. Drain. Add to the tuna mixture and toss well to combine. Season to taste with salt and pepper.

4 servings. Each serving: 327 calories; 771 mg sodium; 15 mg cholesterol; 9 grams fat; 2 grams saturated fat; 29 grams carbohydrates; 30 grams protein; 3.23 grams fiber.

Lemon Cream With Strawberries

Active Work and Total Preparation Time: 10 minutes

2 pints strawberries

1 (8-ounce) jar lemon curd

1 cup whipping cream

Wash the berries and drain well; place them on a dish towel to dry. Keep the stems intact; you’ll be holding onto them to dip the berries.

Empty the lemon curd into a small bowl and beat it with an electric mixer. Add the cream and continue whipping until soft peaks form, 2 to 3 minutes.

Serve the cream with the strawberries for dipping.

4 to 6 servings. Each of 6 servings: 130 calories; 37 mg sodium; 56 mg cholesterol; 10 grams fat; 6 grams saturated fat; 36 grams carbohydrates; 1 gram protein; 6.12 grams fiber.

Tossed Tuna Pasta

Crusty Bread

Lemon Cream With Strawberries

SHOPPING LIST

1 (61/2-ounce) jar artichoke hearts

1 loaf rustic Italian bread

1 (8-ounce) jar lemon curd

Parsley

Pasta

2 pints strawberries

2 (6-ounce) jars tuna packed in olive oil

STAPLES