A Wife Loved Like The Church

A glamorous lunch

Posted on: February 3, 2010

Yesterday I made a variation of Linguine with Tuna and Sun-Dried Tomatoes from the February addition of Southern Living. Sounds pretty glamorous for a Tuesday afternoon, right? It is my new favorite “easy dish”.

Cook linguine until done, but still firm.

I used cherry tomatoes, cut into quarters, rather than sun-dried tomatoes.

Cut olives into quarters. And for you olive lovers – go ahead and help your self to some while you cut, I know I did!

Have your canned tuna on hand.

In skillet, saute minced garlic in olive oil.

Add tuna, stirring to keep from browning, but heating through.

Add tomatoes and olives. Heat through.

Drain pasta and add.

Finished product:

I made some simple garlic bread, using Nature’s Own Double Fiber bread (only 1 Weight Watchers point for 2 slices! :)).

I scored an amazing deal at Fareway on fruit (just one more reason why I love them); added a salad and presto! a delicious but easy lunch.

On a side note: Shirley got this new Pampered Chef can opener. I’m sure it’s amazing, but I have yet to figure it out. This is what I continually do to every can:

Which means, I’ll be sticking with the trusted camping opener, until my blonde brain can figure it out.

Bon Appetit!


5 Responses to "A glamorous lunch"

Wish I could have been there! 🙂

Thanks for the recipe! I think I’ll use it for a lunch date on Friday that includes kiddos.

How are you trying to use the can opener? My wife got one and we love it!

Anyhow you open the can opener, place on squeeze shut and twist. The can opener has to be used in the horizontal position.

Perhaps you got a bad one (which happens occasionally!) You may want to talk to your consultant! If you don’t have one my wife would love to talk with you.


I can get the opener itself to work – cut the can lid. But, I can’t get the lid to pop off. I’ll go over and over the can, trying to make sure it’s completely cut, but without fail, I can never pull the lid off all the way.

Looks good! I think I’ll try it with chickpeas instead of tuna to make it veg. This will be great since our pasta-at-least-once-a-week rule can get a little old.

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