Penne With Grilled Tuna And Crisp Fried Capers

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The fried capers add a nice unexpected touch--be sure to save the butter drained from them for another use, such as flavoring vegetables. I dipped some bread in it and that proved quite tasty, too. Watch the tuna closely---the chunks are easy to overcook, in which case they will be dry. -adapted from license to grill

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Steps

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In a small saucepan over medium heat , combine the capers and butter and bring to a simmer.

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The pan should be big enough so the capers can move around and fry freely , which will take 10-12 minutes.

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Drain off remaining butter and put the capers on a paper towel to drain.

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While the capers are cooking , thread the tuna chunks on skewers , brush with the vegetable oil and sprinkle with salt and pepper to taste.

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Place the skewers on the grill over a medium-hot fire and cook for 3-4 minutes per side.

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Remove from grill and let cool until they are cool enough to slide off the skewers.

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In the meantime , bring 4 quarts of salted water to boil in a large pot over high heat.

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Add the pasta , return to boil and cook for 8-10 minutes , until pasta is tender but not mushy.

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Drain and place in a large bowl.

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Add the olive oil , lemon juice , garlic , parsley , grilled tuna and salt and pepper to taste.

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Add capers , toss well , and serve.

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Ingredients

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capers, unsalted butter, tuna, vegetable oil, salt, cracked black pepper, penne, olive oil, fresh lemon juice, garlic, fresh parsley