I think in the great neighbour lottery, I definitely came out a winner. I have fabulous neighbours! CC and AB live at the back of my house and B lives next door, sharing my fruit tree fence.
They’re the type of neighbours who pop over with fresh veggies from the garden and have a chat, the type of neighbours who have you over for dinner and a drink and swap cookbooks. Our three dwellings form a cosy little triangle of laughter, good food and good conversation.
Last night, at one such neighbour dinner, Wee Man played on the floor with lego as the four of us adults ate a wonderful meal. I tried to coax Wee Man to the table, but he was having none of it.
CC spent a good number of years as a kindergarten teacher. She offered the observation that Wee Man might do better to have his main meal in the middle of the day as most kids his age are not that hungry after 5pm.
She’s right! Come dinner time, Wee Man usually has a few bites of his meal and then we have the inevitable battle of trying to get a few more mouthfuls in. So this post is for CC, lunchtime pasta with a tuna sauce.
- 185g tin tuna in oil
- 4 spring onions, sliced up to dark green bit
- 1 clove garlic, crushed
- 1 chargrilled pepper, sliced (I use piquillos)
- 4 artichoke hearts, sliced
- 1/4 cup olives, sliced
- 2 yellow summer squash, diced
- Salt and pepper to taste
- A handful pasta per person (I used gluten free animal shapes for Wee Man)
Pour a tablespoon of the tuna oil into a frying pan, add the spring onions, garlic and squash and sauté until the squash begins to soften.
Add the drained tuna and the rest of the ingredients to the pan and mix, cook on a low heat while the pasta cooks.
Cook the pasta in plenty of boiling, salted water until al dente. Drain and add to the tuna sauce. Toss to combine and serve. Enjoy!
*You can use any veggies in this sauce. Corn, peas, carrot, whatever your kids like. Mine is just weird and loves olives…
*If you like a bit of spice, you can add some chilli to your tuna sauce after you’ve served the kids. I added a tablespoon of the jalapeño sour cream from the other night’s mexican chicken wings to mine for a nice chilli kick. And I will put up the mexican wings recipe very soon!
As usual, always happy for comments and suggestions 🙂