Tuna Zanzibar with Linguine

I have got a couple of recipe cards in French from my BFF. They all feature Conserverie la belle- iloise cans with fish, soups and patés. 

They are not available here in the Supermarkets. Next time, when I go grocery shopping in France, I will take a look.

This recipe is based on a canned tuna with dried plums and spices from Zanzibar. No big deal to get the spices together and open a bag of dried soft plums.

Together with cherry tomatoes and a bit of onion this sauce had a great balance between sweet and savoury.

I bought a spice I haven't seen before just on Wednesday in a supermarket 40 km east of here. Dried cinnamon flowers. First I thought that they look like dry cloves, but cloves have round closed heads and these spice has a little funnel shaped head.

Recipe for 2:

1 medium can of tuna in sunflower oil

4 dried soft plums

10 cherry tomatoes, 1/4 yellow onion

1 tbsp olive oil

3 tbsp creme fraiche

1/4 tsp each of dried ginger, nutmeg, chili, onion powder, garlic powder, salt and pepper

180 g Linguine pasta

Chives

180 g Linguine, salt

Cook the pasta in salted water. Chop the onion and plums and quarter the tomatoes. Mix the spices with the drained tuna.

Heat the oil in a wide pan and start with onion and tomatoes. Season with salt and pepper. Add a bit pasta water and the plums.  Short before the linguine are ready, add the tuna mix and the creme fraiche with more pasta water.

Get the pasta in and finish to cook in the sauce. Add more pasta water if needed. Finish with chives.