Monday, April 9, 2012

Linguine in Tuna & Eggplant Sauce, Topped with Grilled Salmon & Eggplant Slices

Hello Everybody and Happy Monday, 

Today's recipe is something between healthy and comfort. even though I don't like to use canned food sometimes and only sometimes is acceptable in my book. I combined tuna fish from can with eggplant and made unique sauce to compliment my linguine pasta. Along with that I used Grilled Eggplant slices and salmon to kick the flavor and make this dish as a complete meal. 
Taste was great! Combination of Tuna fish and Eggplant gave me wonderful taste..bit unique but tasty (eatable). Now let me show you what I did and you can judge it for yourself.

Serves 3-4
Prep time: 5 min.
Cooking time: 25 min.
For sauce:

  • 1 Tuna (canned) in water
  • 1/2 Eggplant, chopped
  • 1/2 onion, minced
  • 2 garlic cloves
  • 1 Tbs. Olive oil
  • 1/2 cup Half-Half (or whipping cream)
  • Salt and Pepper to taste
  • 1 pk Linguine pasta
  • Eggplant slices, 2 slices per serving
  • Salmon, 3- 6 oz Per Serving
  • Salt and Pepper to taste
  • Cheese of you choice


  1. While pasta is cooking in a boiled and salted water you will start making sauce.
  2. In a sauce pan put olive oil, and on a hot oil drop minced onion and garlic; saute for few minutes.
  3. Than Add Chopped Eggplant, stir and drop drained tuna; stir. 
  4. Season with little bit of salt and pepper
  5. Cook it for few minutes so the flavors can combine well, than pour half-half; stir!
  6. When the pasta is tender drain and drop the pasta in the sauce pan; Stir until you have an even coding on the linguine.
  7. Since the Salmon nor Eggplant do not need to much time grilling you can grill them few minutes before the serving, or while the pasta and sauce are cooking.
  8. Garnish it with little bit of mint. The reason I garnished with a mint is that the aroma from the fish would be gone, because mint has more powerful smell than a fish, at least for me!

Suggestion: you can also use mushrooms in the sauce!
Note: I know some of you will start about portion size:)) sooo in case you were wondering this was my husband's serving size..mine is much smaller (1/2 cup of pasta with 3 oz Salmon and I used for me just a little bit of Parmigiana cheese)

Eggplants has been used as a cholesterolowering agent, and there are some studies to support that claim.The skin of an eggplant serves as a good source of nasunin, an antioxidant that cleans up free radicals and helps prevent cancer and Alzheimer's disease.

Salmon: Proteins or amino acids are essential components of our cells, tissues, enzymes, hormones and every other body part. The proteins from salmon are easy digestible and easily absorbed into the body. They do neither have any adverse side effects nor contain carcinogenic compounds, like other meats do. Salmons are also source of good fat (omega-3 fatty acids) which also plays a vital role in keeping you healthy. Salmon is also rich in some of the very essential minerals like iron, calcium, selenium and phosphorus and vitamins like A, B and D. Selenium, which is very necessary for building up of tissues, hair, nails etc.

I hope everybody had wonderful weekend! 
Enjoy new week!!!

Your friend,


All the images and recipes are ©2010, 2011 & 2012 Sandra's Easy Cooking. All Rights Reserved. 
You cannot copy, or republish without permission of the author. If you do copy at least link it back to Sandra's Easy Cooking.

Creative Commons License