Pantry dinners of course vary from house to house, but aside from the fresh dill (leftover from matzo ball soup) everything for this quick meal I had on hand. Two nights before I had enjoyed perch piccata at Paula's on Main, my favorite local seafood restaurant. I could not get the capery, buttery, lemony flavors out of my head, so I replicated the flavors in an entirely different dish.
|Butter, capers, a bit of salt and pepper.|
|I zested the lemon first and added the zest to the butter and capers. The dill and lemon juice was added after mixing the pasta with the tuna and caper/butter mixture.|