Mediterranean Tuna Linguine
8 ounces uncooked linguine
1 can chunk light tuna in water
1 tablespoon olive oil or vegetable oil
1/4 cup finely chopped celery
3 cloves garlic, finely chopped
1 can crushed tomatoes undrained
1/4 teaspoon freshly ground pepper
1/3 cup quartered pitted Kalamata olives
Fresh Italian sprigs, parsley
Bring water to boil in a pot and cook linguine as directed on package. While linguine is cooking, heat oil in a 10-inch skillet over medium-high heat.
Add the finely chopped celery to the skillet and sauté for 2 to 3 minutes, until celery begins to soften. Add the chopped garlic and continue stirring for 30 seconds. Add the tomatoes, drained tuna, pepper to taste, and sauté. Keep stirring for 5 to 8 minutes, until the sauce slightly thickens. Add in olives and cook for another 2 to 3 minutes or until hot.
Pour the sauce over the linguine and garnish with fresh Italian springs of parsley.