Linguine with Tuna, Capers, and Olives
When it comes to making quick, delicious pasta sauces, Italians hold canned tuna in high regard. We complement it with Provençal herbs and orange zest. If you're a lemon-zest fan, try that instead of the orange. Fast Weekday Pastas
Tuna Packed in Oil
Here we use tuna packed in olive oil, and we count on that oil as part of the sauce. If your tuna doesn't have at least one-and-a-half tablespoons of oil per can, add a little more olive oil to make up the difference. Of course, you can use tuna packed in vegetable oil, too, but avoid water-packed tuna at all costs. The flavor, and most of the nutrients for that matter, leach out into the water.
A robust French rosé from the southern Rhône appellation of Tavel will serve these Mediterranean ingredients well. Earthy and full of roasted raspberry flavor, Tavels are among the most full-bodied of rosés. If you'd rather stick to the Italian theme, look for the wonderful Sicilian rosé from Regaleali.