Earlier...
Kai-lan blanched in oiled water, drizzled w/ a mixture of oyster sauce, Bulldog sauce & ponzu sauce. Dressed w/ white pepper.
Later...
Linguine w/ tuna & capers.
Medium-hot pan, white tuna in olive oil [Ortiz] (El Velero Bonito del Norte en Aceite de Oliva), sliced garlic, stir gently till garlic is picking up some color, gently breaking up tuna into large clumps. Add capers (Salina salted capers) [Il Mongetto] (rinsed, soaked, drained; soaking water reserved) & hot red chilli flakes, toss briefly. Add just-cooked linguine [Rustichella d'Abruzzo] (with most of the caper soaking water added to the salted cooking water), straight from the pot, dripping wet; fold/stir in, adding the rest of the caper soaking water plus some of the pasta cooking water. Fold gently till the sauce thickens and is largely absorbed, add in chopped Italian parsley, grated zest of half a ripening large lime, a squeeze of the lime, a pour of Arbequina EV olive oil [California Olive Ranch], toss/fold everything together. Serve w/ fresh parsley garnish.
Darn, forgot a grind or two of back pepper, But I didn't miss it. :-)
Nearly demolished.
And, for munchies before and after...Ghirardelli Squares: Twilight Delight Intense Dark, Dark & Raspberry, Dark & Sea Salt Caramel, Dark & Mint. :-)
ETA: If you do not have good quality canned tuna or good quality salted capers on hand, it would be better NOT to attempt this dish.
