Duck Tacos with Cherry Salsa
Go festive for the festive season with this vibrant dish of reds and greens.
200g Kalamata olives, pitted
1 Tbs olive oil
1 onion, finely diced
2 cloves garlic, finely sliced
3 anchovies, finely chopped
1 x 425g can tuna in brine, drained
1/2 cup chopped parsley
5 thyme sprigs, leaves removed
1/4 Thai chilli, finely diced with seeds in
1/4 cup baby capers
2 x 400g cans of tomatoes
1 cup passata (Italian tomato sauce)
Juice of 1 lemon
1 Tbs thickened cream
Salt and pepper to taste
400g packet penne pasta
1 cup Parmesan cheese, grated
Crush the olives and slice them in half. On the stove top, heat a frying pan that you can also use under a griller. Add the oil, and saute the onion, garlic and anchovies over a medium heat until they are translucent.
Meanwhile, bring a large pot of water to the boil.
Add the tuna to the onion and garlic, along with the olives, parsley, thyme and fresh chilli.
Sprinkle in the capers and stir for 2 minutes. Add the canned tomatoes, pasta and lemon juice and stir. Add 1/4 cup of water and simmer for 5 minutes.
Add the cream and cook for 2 minutes until it is incorporated into the mixture. Add salt and pepper to taste and turn off the heat.
Cook the pasta according to the packet directions, preferably till al dente. Drain the pasta and add it to the frying pan. Mix through sauce. Sprinkle grated Parmesan over the top.
Pre-heat the griller for a few minutes. Place the whole pan under the griller for 5 minutes until the cheese is melted and brown. Serve immediately.
Credits: MasterChef 2013 Andy Allen
Photo Credits: 'The Next Element' by New Holland