Linguine With Blood Orange and Tuna

Preparation

1. Step 1

   Remove the skin and pith of 10 oranges, then halve crosswise and break into sections. In a large sauté pan over medium-low heat, combine ½ cup olive oil, garlic and a pinch of salt. Sauté until garlic begins to soften.

2. Step 2

   Add half of the orange sections, mashing them a little with a fork. When the liquid starts to bubble, add the tuna, mashing it slightly with a fork so that the mixture has both paste and distinct chunks of tuna and orange. When the liquid bubbles again, squeeze in the juice of the 2 remaining oranges. Bring to a simmer and remove from heat.

3. Step 3

   Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente. Drain the pasta and return the sauce to medium-high heat. Add the parsley, additional olive oil as desired and remaining orange sections. Season with salt and pepper to taste. Add the linguine and toss to mix well.