- 12 blood oranges
- ½ cup olive oil, plus more as needed
- 6 cloves garlic, minced
- 8 ounces Italian oil-packed tuna, drained and broken into chunks
- 1 ½ pounds linguine
- 1 teaspoon minced fresh parsley
- Freshly ground black pepper
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
832 calories; 23 grams fat; 3 grams saturated fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 128 grams carbohydrates; 12 grams dietary fiber; 37 grams sugars; 29 grams protein; 6 milligrams cholesterol; 685 milligrams sodium
- Remove the skin and pith of 10 oranges, then halve crosswise and break into sections. In a large sauté pan over medium-low heat, combine 1/2 cup olive oil, garlic and a pinch of salt. Sauté until garlic begins to soften.
- Add half of the orange sections, mashing them a little with a fork. When the liquid starts to bubble, add the tuna, mashing it slightly with a fork so that the mixture has both paste and distinct chunks of tuna and orange. When the liquid bubbles again, squeeze in the juice of the 2 remaining oranges. Bring to a simmer and remove from heat.
- Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente. Drain the pasta and return the sauce to medium-high heat. Add the parsley, additional olive oil as desired and remaining orange sections. Season with salt and pepper to taste. Add the linguine and toss to mix well.