Lisa needs to start carbo-loading for the marathon so we wanted to try a new pasta dish, and this one was quick, easy, and didn’t require us to go out and buy anything special — everything was already in the fridge or on the shelf. I’m normally not a fan of “creamy” sauces, but this one had a chicken broth and wine base thickened with flour, which made for a cream-like, savory sauce without any dairy. Plus it had capers, and I loves me some capers.

Tuna Wine Sauce (4 servings)
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2 tbsp olive oil
2 cloves garlic, minced
2 green onion stalks, thinly sliced
2 tbsp flour
1 cup chicken or vegetable broth
1/2 cup white wine
1 6.5 oz can chunk light tuna, drained
2 tbsp capers, rinsed and drained
2 tbsp lemon juice
3 dashes Tabasco® sauce
Black pepper to taste

Heat the oil in a sauté pan over medium heat. Add the garlic and green onions and sauté for 2 minutes. Add the flour and blend well. Stir in the broth and wine, stirring constantly until thickened. Reduce the heat and stir in the tuna and capers. Add the lemon juice, Tabasco, and pepper. Serve hot over pasta.