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Sometimes our most surprising recipes originate from the question: what I can do with this (something) leftover in my fridge?
Boiled or roasted fish leftovers can be easily re-thinked in a new recipe. A quick idea is to clean and bone it and serve as a salad, like the Grilled Tuna Salad.
But if you are craving for some pasta, you can use it for a pasta sauce like this.

Tuna Pasta with Coriander

Ingredients
120g whole wheat penne rigate
1 tuna steak leftover (boiled or roasted)
100g canned red kidney beans
1 clove garlic
4 anchovie fillets
1 sprig of coriander
1 red chili pepper
olive oil

Directions
Cook penne rigate in boiling salted water.
Meanwhile fry the minced garlic and chili pepper in olive oil. Add the anchovie fillets and stir until they have dissolved in the oil.
Drain the red kidney beans and add them to the anchovie sauce. Cook five minutes and remove from heat.
Put half of the beans mixture in a blender and process until smooth. Return to the pan.
Clean and bone the tuna steak and cut into small pieces, add to the beans and cook for a couple of minutes.
Drain the pasta when al dente and season with the sauce, adding some fresh minced coriander.

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I am entering this in Presto Pasta Nights, an event created by Ruth of Once Upon A Feast and hosted this week by my friend Deb from Kahakai Kitchen.

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