"Back in the summer, on a particularly sunny day, I boarded a ferry to visit a friend on Nantucket Island. Upon arrival, while sifting through the many vacationers to find my friend, I crossed paths with a bluefin tuna. It was perched on the nearest dock and weighed 750 pounds. A crowd of local fishermen circled the fish, taking photos, slicing into the belly, and even sneaking small bites."
""Spaghetti with tuna and butter" may not sound like much, but it's one of those dishes that is far greater than the sum of its parts. As writer Megan Litt notes, this is the time to splurge on high-quality butter and oil-packed tuna (you'll dump in the whole jar or can, including the oil). Assembling the dish couldn't be simpler: Toss hot spaghetti with tuna, butter"
Canned tuna serves as an unfussy, cheap, protein-rich pantry staple that easily transforms into quick weeknight dinners. Simple preparations include tuna rice bowls with soy sauce, Kewpie mayo, furikake, and optional chili crisp; and spaghetti tossed with butter and oil-packed tuna. High-quality butter and tuna in oil elevate basic pasta. Pantry cans often accumulate, providing an immediate base for uncomplicated meals. A memorable bluefin tuna sighting on Nantucket underscores a contrast between fresh catch spectacle and everyday canned tuna practicality. The focus remains on speedy, flavorful, and minimal-effort recipes that rely on humble ingredients.
Read at Bon Appetit
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