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In a medium frying pan, heat the oil over moderately low heat. Add the garlic, sage and rosemary and stir until the garlic just starts to brown, 2-3 minutes. Stir in the orange zest, capers, olives, salt, pepper and tuna. Remove from heat; stir in the vinegar. In a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes. Drain the pasta and toss with the tuna sauce and parsley.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Salt-cured Sicilian capers — superior to brine-packed
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Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Salt-cured Sicilian capers — superior to brine-packed
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Record your recipes and experiments — organized cooking journal
Pit cherries and olives — jam, clafoutis, pie, tapenade