Friday, June 18, 2021

Linguini with Tuna and White Beans and a Rose from Maury #FishFridayFoodies #Winophiles

 Nothing beats the summertime heat better than a cold dinner with a crisp chilled glass of Rose.  This Linguine with White Beans and Tuna is ready in 15 minutes but can be made ahead of time if you want to take it to your next pot luck.  Served at room temperature and seasoned with olive oil, garlic and lemon it is perfect for dining al fresco.

Linguini with Tuna and White Beans and a Rose from Maury

Fish Friday Foodies pairs up with the Winophiles in today's post.......
Sid of Sid's Sea Palm Cooking was hosting this month and had chosen the theme "Shortcut Seafood" inviting us to share recipes that use canned, frozen or pouched seafood.  Here are the recipes being shared today.......
Linguini with Tuna and White Beans

I found this recipe over at Epicurious and knew that the Teen and I would love it.  Frank?, not so much...he is not a canned tuna lover.  However, he did taste it and said he could eat it if that's all I had.  Fortunately, for him, I had some leftover fried chicken and potato salad in the refrigerator for his dinner.

Rose from Maury

He did share the wine with me though and it paired just as well with his Fried Chicken as it did with my Linguine with White Beans and Tuna.

Lynn of Savor the Harvest invited us to join her in exploring the wines of Maury this month.  I had never even heard of Maury.  How about you?  No? Then you are definitely going to want to read Lynn's Preview Post.

You will learn that Maury is a region in Roussilon and it offers many different varietals of wine.  I went to wine.com and searched Maury.  They offered 4 wines that shipped to Michigan.  A Grenache, two red blends and the Rose that I am sharing with you today.  I went with Rose because Summer is finally here in Michigan and Rose is one of my favorite summer sippers.

Fragile is a blend of Grenache and Mourvedre.  It is from Department 66 Winery located in Rousillon, 2 hours east of Barcelona, Spain.  The vines are ancient, surviving the extreme heat that this area gets during the day.  This heat and the terroir, which is very rocky, produces dark, concentrate fruit in very low yields.

Linguini with Tuna and White Beans and a Rose from Maury pin

The wine poured a beautiful salmon pink and was bone dry and crisp.  I find that Roses are very food friendly and this bottle certainly proved my point pairing well with both mine and Frank's dinner of choice.

We are gathering tomorrow at 11 AM ET for Twitter Chat where we will be talking more about the wines of Maury.  We would love to have you join us.  You will find us by following #Winophiles.  Here is a list of the topics we will be discussing.......




Pasta, Tuna, Salads, White Beans, Quick, Easy
Pasta, Salads, Seafood
Italian
Yield: 4 servings
Author: Wendy Klik
Linguini with White Beans and Tuna

Linguini with White Beans and Tuna

This Linguine with White Beans and Tuna is ready in 15 minutes but can be made ahead of time if you want to take it to your next pot luck. Served at room temperature and seasoned with olive oil, garlic and lemon it is perfect for dining al fresco.
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

  • 8 oz. linguine, cooked per package directions and rinsed with cold water.
  • 2 (4 oz) cans tuna packed in olive oil
  • juice of 1 lemon
  • 2 cloves garlic, minced
  • salt and pepper, to taste
  • 1 (15 oz) can white beans, rinsed and drained
  • 1 small red onion, thinly sliced
  • chopped parsley leaves

Instructions

  1. Drain the olive oil from the canned tuna into a large bowl.  Add the lemon juice, garlic, salt and pepper and whisk to combine. 
  2. Flake the tuna into the bowl and add the beans, onion and parsley.  Stir to coat.  
  3. Add the linguini and toss to combine, adding a drizzle of extra virgin olive oil, if needed.  

Notes:

Adapted from a recipe found at Epicurious.

Nutrition Facts

Calories

307.79

Fat (grams)

4.54

Sat. Fat (grams)

0.74

Carbs (grams)

42.97

Fiber (grams)

6.45

Net carbs

36.53

Sugar (grams)

1.66

Protein (grams)

23.77

Sodium (milligrams)

462.44

Cholesterol (grams)

19.98
Created using The Recipes Generator

22 comments:

  1. A rose and a tuna pasta sound like the perfect summer meal! I'm glad they shipped more versions of Maury to MI than they did to CA. I had one option...and it wasn't even correct. Oye.

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    1. I was surprised that there were wines available to me. It is very unusual for us to get more selection than you.

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  2. This pasta is right up my alley - it sounds delicious!! I always have tuna on hand but usually think of the creamy tuna & peas type pasta dish we grow up with when I think of using tuna with pasta! It will be nice to try a "grown up" iteration of tuna and pasta. :)

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  3. This looks so creamy and delicious. I bet it would be good heated in the winter too.

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    Replies
    1. I'm sure you could eat it warm as well so it is perfect for any season.

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  4. This pairing sounds so delicious! I might have to try this recipe with another rose since my Maury options seem to be limited to the one "almost" Maury wine I poured! Cheers!

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  5. I have to admit that I have a new love of white beans and this dish that can be made so easily and served not too hot seems perfect for summer!
    The rose sounds wonderful and has a beautiful color!

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  6. We love rosé when it's warm outside too! Funny but when I was growing up, the only rosé I knew of was Mateus because my mom would buy it and I somehow got the idea that real wine connoisseurs would never drink pink wine. Then we moved to France and low and behold, rosé was everyone's favorite summer tipple and the options were myriad, no Mateus in sight! Your linguine with tuna and white beans sounds like a marvelous summer meal, Wendy!

    ReplyDelete
    Replies
    1. I understand completely Stacy. My mom's Rose was Sutter Homes White Zinfandel. Sweet and reminiscent of koolaid. It wasn't until I was introduced, kicking and screaming, to a French Rose that I realized what a lovely wine Rose can be.

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  7. The tuna with linguini looks delicious as does your weekly menu.

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  8. How great to combine your two groups! I'm glad you found this rosé and that it went well with both your dinners. I had an email exchange with Dept 99 because I wanted to get some of his (Davis Phinney) wines. They import almost 100% to the states.

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  9. My kind of recipe - easy, light and perfect for summer! You're right about food-friendly roses. Glad you could find one from Maury for this month's chat.

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  10. A mouthwatering combo of tuna with pasta, love it!

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  11. I appreciate your honesty with Frank's choices, I have a similar situation and sometimes I cook the lamb (in my case) anyway. We have some canned tuna purchased during the pandemic just in case, so I'll give this a try!

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    Replies
    1. Enjoy Jeff. I noticed that you make lamb just for yourself and have reminded myself that it is an option.

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