Linguine with tuna and mustard sauce

A pasta dish with canned tuna which will surprise you with its great taste! The juices from the tin will give extra flavour to the final result! An easy, fast and filling meal for the whole family! You can play with some of the ingredients and instead of capers you can use green olives and fresh dill. Or, choose your favourite curry and combine with gherkins

Slightly adapted from a recipe of Nana Dareioti,

from "BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 4 people):
500gr. of linguine pasta
2 normal size tins of tuna, in water
2 tbsp of capers, well rinsed
1 glass of white dry wine
2 cloves of garlic, minced
2 tbsp of mayonnaise
2 tbsp of hot mustard
4 tbsp of olive oil
pinch of salt
pepper

Method:
Put a spacious and deep non-stick frying pan on medium-high heat and add the tuna in flakes, the water from the tins, the capers, the wine, the garlic, the mayonnaise, the mustard, some pepper and the oil and stir well with a wooden spoon.

When the ingredients come to the boil turn the heat down to medium-low. Stirring from time to time, leave the ingredients to cook until most of the juices are evaporated and the sauce is thickened. Take the pan off the heat and leave aside.

In the meantime boil the pasta in plenty of salted water according to your preference. Without draining the pasta and using a long fork transfer it from the pot into the frying pan with the tuna sauce.

Put the frying pan back to the cooker on low heat and allow the pasta to warm through for 1-2 minutes, gently tossing with two forks making sure the pasta is well coated by the sauce.

Serve immediately, sprinkling on top with plenty of pepper.