Irritable Bowel Syndrome Message Boards | Yup. This was outrageously good. (m)

Joe put it together last night. He used:

1 bunch of dill
1 bunch of parsley
lemon zest - zest around the equator of a good-sized lemon
juice of 1/2 that same lemon
1 3.5 ounce jar of capers, drained
Enough olive oil to make it blend - he didn't measure, so I have no idea how much he used, but I have a feeling it was a lot
He also threw in some slivered almonds, hoping to get a slightly grainy texture, but they got totally pureed

(Making the sauce was a struggle - our blender was most unco-operative. I have a feeling that with a more muscular blender or, better yet, a food processor this would go more quickly and probably require less oil.)

Joe cooked a generous 2 cups of farfalle and stirred in about half the sauce.

He rubbed the tuna with olive oil, salt, and lots of pepper, just as suggested, and grilled it over charcoal. It was fabulous. I am not a fishy person and I loved it - the pepper made all the difference.

When he had me taste the sauce, I thought it would be inedible - it was so, so lemony. Once we put it over the pasta, though, it was great. And add a bite of fish to a forkful of pasta and sauce and it was to die for.

I'm now psyched to try this with lemon verbena if I can ever find it. We really couldn't taste the dill - I think the lemoniness overwhelmed it. That was fine with me - I'm not a big dill fan - but Joe was disappointed. I suspect making it with lemon verbena would let the dill shine more.

Thanks so much, AmandaPanda. This is a great recipe. If your day job doesn't work out, open a restaurant - I call dibs on the first reservations.

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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]

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