Yesterday, Colorado State Senator Gail S., probably the state’s smartest and hardest working legislator (a Dem, of course), was busy attending to government matters near the New Mexico border. Accompanied by her husband, the brilliant lawyer Alan S., one of HG’s favorite dining companions (they shared an epic feast at Le Dome in Paris). Last minute phone call and these delightful people shared an improvised, tossed together dinner Chez HG and BSK. Flutes of Prosecco on the terrace. Then a platter of sheep feta, Kalamata olives, Kumato tomatoes, sliced sweet onions — all showered with basil and olive oil. Main course was linguine with a sauce of Spanish tuna, sauteed onions and garlic, tomatoes, capers and Italian parsley. Mighty good. (Top flight Italian or Spanish tuna is imperative for this dish). A loaf of Santa Fe Farmers Market sour dough bread enhanced the meal. Cotes du Rhone red wine. Mango sorbet for dessert.
Illuminating talk about the eccentricities of southwest USA politics and the proclivity of the French ruling classes to walk away with impunity from shocking charges of venality and corruption. 
Yes, it’s expensive. Yes, it’s worth it. HG is referring to Spanish canned tuna. Infinitely better than American. Even better than Italian. HG likes to eat it in three different dishes:
Number one: Mix it with thinly sliced red onions, Goya canned white beans and capers. Make a dressing of olive oil, lemon juice, salt and pepper.
Number two: Empty the tuna fish can on a platter. Surround it with scallions, carrot shavings plus parboiled and cooled haricots vert, cauliflower, broccoli (or any combination of raw and cooked vegetables). Make a goodly quantity of aioli (garlic infused mayonnaise with a touch of cayenne), Accompany it all with a baguette and a bottle of very cold Spanish rose.
Number three: Saute a robust quantity of finely chopped garlic, parsley and sweet onion in olive oil. Toss some linguini fini in salted boiling water. When done, drain and add to frying pan with the done-to-pale-gold onions and garlic. Top with a can of tuna. Add some tablespoons of capers (and some slices of kalamata olives, if you like). Some Italian hot pepper flakes are a good idea. Just warm the tuna a bit in the pasta mixture (you are not cooking it). Top with a bit of chopped parsley before serving. This is true Mediterranean comfort food. And, Doc, no cholesterol.
