Pasta with fresh tuna, capers and ouzo

The combination of the ingredients in this dish is something else! Easy to put together and a different way to have the tuna than the classic recipes

Slightly adapted from a recipe of Argyro Barbrarigou,

a prominent Head Cook in Greece

Check out her great site Argiro for more recipes

Ingredients (for 5 people):
500gr. pasta  linguini (or fine spaghetti)
1/3 tea-cup of olive oil
1 small bunch of spring onions, finely chopped
400gr. fresh tuna fillets, cut in medium size cubes
800gr. ripe fresh tomatoes, finely chopped
1/4 tea-cup of ouzo
2 tbsp of capers, drained and rinsed (from a jar with brine)
2 tbsp of flat-leaf parsley, finely chopped
1/2 tsp of sugar (optional -my addition)
salt
pepper

Method:
Warm the oil in a frying pan and sauté the spring onions for 2-3 minutes, until they get transparent and soft (without getting coloured). Add the fish in the pan and sauté for another 2-3 minutes, until it changes colour.

Pour over with the ouzo and leave the alcohol to evaporate for a couple of minutes, stirring gently with a wooden spoon. Add the tomatoes and the capers and let the food cook in low heat for 10 minutes until the sauce starts to thicken. Season with salt and pepper and sprinkle with the parsley.

In the meantime, boil the pasta 2 minutes less than the instructions on the packet suggest. When ready, without draining them first, transfer them into the pan with the sauce. Stir gently and let the food simmer for 2 minutes.

Serve immediately on a warmed serving dish.