Recipe(tried): Linguini with Tuna, Green Olives, Sun-Dried Tomatoes and Capers, Green Fruit Salad

Good Morning Everyone! Another beautiful, nippy morning in Fla...it's always wonderful when one has leftovers, the imagination soars!

I have one tuna steak leftover from Thursday's meal and from that will come our delicious dinner tonight... Linguini with Tuna, Olives, Sun-dried Tomatoes and Capers. This will be accompanied by a Green Fruit Salad and Iced Tea. If you don't have fresh tuna, you can substitute a 6 oz. can of well-drained white albacore tuna.

LINGUINI WITH TUNA, GREEN OLIVES, SUN-DRIED TOMATOES AND CAPERS
Makes 4 servings

12 oz. linguini pasta
2 tsp. salt
1/4 cup olive oil
6 garlic cloves, pressed
1/4 tsp. crushed red pepper flakes
1 cup chicken stock (I use Superior Touch)
1/2 cup white wine, like Chardonnay
1/2 cup coarsely chopped pimiento-stuffed green olives
1/2 cup coarsely chopped drained oil-packed sun-dried tomatoes
2 Tbsp. drained small capers (nonpareil)
1 (6 to 8 oz.) tuna steak, cooked (or one 6 oz. can white albacore tuna, well drained)
1/3 cup finely chopped parsley
Freshly grated Parmesan (for serving)

Bring a large pot of water to boil, add the linguini and salt, partially cover and cook according to package directions. Stir often till tender about 11 minutes.

Meanwhile, in a skillet over low heat, warm the oil, add the garlic and crushed red pepper; cover and cook without browning the garlic, stirring once or twice for 5 minutes.

Add the stock, wine, olives, tomatoes and capers to the skillet and bring to a simmer; cook 1 minute.

Drain the pasta. Immediately add to the skillet.

Break the tuna into chunks and scatter on top, tossing and stirring so that it absorbs the liquid and everything is nice and hot. Stir in the parsley. Serve immediately passing the Parmesan.

GREEN FRUIT SALAD
Makes 6 servings

1 small ripe honeydew melon, scooped into balls
1 small ripe Galia melon, scooped into balls
4 ripe kiwi fruits, peeled and chopped
Green grapes, as many as you like, halved
1 Tbsp. freshly chopped mint*
2 to 3 Tbsp. Midori melon liqueur
1 Tbsp. sugar

Combine all fruits in a large bowl, add the juices from cutting the melons. Stir in the mint and liqueur, add the sugar and stir to blend. Chill for just under 30 minutes before serving.

*If you can, use apple mint or pineapple mint.