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An easy baked fish that doesn't skimp on the flavor. Olives, capers, white wine and tomato make a light but flavorful sauce.
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This pasta dish is almost a full pantry pasta, with the exception of the arugula and garlic. Instead of anchovies I use sardines for a bump in protein.
Seared tuna with a simple herb, caper and lemon dressing with olives and flaked sea salt.
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