Categories: Casserole- Tuna

Ingredients

• 3/4 tsp. kosher salt, plus more for cooking
• 4 oz. fresh linguine
• 1/4 cup hazelnuts (skin on o skinned)
• 1 to 2 cloves garlic
• Very small handful fresh dill
• 5 to 7 oz. olive oil-packed canned tuna
• Ground black pepper

Directions

1. Bring a pot of water to a boil over high heat. Add a good pinch of salt, then the pasta. Cook just until tender, then drain, reserving 2 Tbsp. of the pasta cooking water.
2. Meanwhile, toast the hazelnuts in a small, dry skillet over medium heat, shaking the pan often to avoid scorching, just until the nuts are fragrant and lightly browned in spots. Cool, then coarsely chop.
3. Smash, then mince the garlic. Finely chop the dill.
4. Place the tuna and its oil (to taste) in a pasta serving bowl; use a fork to break up any large clumps of fish. Add the garlic, dill, the just cooked pasta and the reserved cooking water; toss gently to incorporate. Mix in a few grinds of pepper and the 1/4 tsp. of salt.
5. Divide among bowls; garnish with the hazelnuts. Serve right away.

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