Penne With Grilled Tuna And Crisp- Fried Capers

1. 1

   In a small saucepan over medium heat, combine the capers and butter and bring to a simmer; the pan should be big enough so the capers can move around and fry freely, which will take 10-12 minutes (they should be golden brown and crispy when they are finished).

2. 2

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

3. 3

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

4. 4

   Place the skewers on the grill over a medium-hot fire and cook for 3-4 minutes per side (to check for doneness cut into one of the chunks--it should be pink but not red in the center).

5. 5

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

6. 6

   In the meantime, bring 4 quarts of salted water to boil in a large pot over high heat; add the pasta, return to boil and cook for 8-10 minutes, until pasta is tender but not mushy.

7. 7

   Drain and place in a large bowl.

8. 8

   Add the olive oil, lemon juice, garlic, parsley, grilled tuna and salt and pepper to taste; add capers, toss well, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.