Rachael Ray loves keeping it simple, and this dinner proves it.
HerGenova Yellowfin Tuna and Roasted Baby Artichoke Pastalooks heavenly, and she toldEatingWellall about it in this exclusive interview.
EatingWell: What’s your favorite pantry dinner to make with canned tuna?
Photo: Bonnie Biess/Getty Images
We always had Italian tuna in good olive oil, sardines and lots of anchovies.
With Genova Yellowfin Tuna, the Lemon Spaghetti with Roasted Baby Artichokes is a family favorite.
In the winter, it’s possible for you to make it with artichokes in water.
It has protein, tons of flavor and herbs, and it’s so easy.
I teach people no-fail [recipes].
I think it’s very important to have a pantry that is versatile for every season.
EatingWell: What’s your favorite way to make tuna salad?
Ray: I never make a classic recipe.
And even tuna that is packed in olive oil, you’re gonna wanna add more.
But I rarely make the same thing twice.
I love tuna in white bean salad … it really depends on whatever my mood is.
EatingWell: Do you have any tips for organizing canned goods and other staples in your pantry at home?
Always trim your basil and keep it like fresh flowers on your counter underneath a big bonnet.
Always keep carrots, celery, garlic on hand, and all of your staples.
Your freezer should have ground meats, your favorite proteins that you like for fresh meats.
Your fridge should always have a rotation for fresh herbs.
Your pantry should be built around what you like to eat the most.
Do you have any tips for those looking to host an enjoyable outdoor dinner for their family and friends?
Mixing herbs in when you’re eating outdoors is nice, too.
The scene is set with fragrance first, so you build that up, too.
