When I was in college, my friend Todd and I both played the guitar and sang a little (not very well, but we were young and didn’t care). So we decided to try and take our act public. We booked a night at the student-run coffeeshop in the basement of one of the dorms and started practicing. This was the early 90s so our repertoire included songs by Pearl Jam, Lenny Kravitz, and Sting, among others. About a week before our debut, I got a phone call from the coffeeshop. They were going to print flyers to advertise the night around campus and needed to know the name of our band.
We didn’t have one.
In a panic, I told them I’d call them right back. Since this was way before the age of cell phones, I couldn’t reach Todd so I realized I had to take matters into my own hands. I picked up my pocket dictionary, opened it at a random page and pointed to a random word. Then I did it again. I decided that those two words would be our band name.
We were going to be called Mystic Rain.
A few hours later I saw Todd at the cafeteria and I told him about the phone call. When I got to the point where I announced our new band name, Todd’s face collapsed. Here was my grunge-loving, REM-worshiping, Nirvana-fanatic friend Todd being told he was now part of a band called Mystic Rain. When I saw his reaction I realized what I’d done. We ran out of there and called the coffeeshop and thankfully, they hadn’t printed the flyers yet. When they finally did, we were billed simply as Todd and Marios.
Randomness isn’t always kind. But for every Mystic Rain disaster there’s a spaghetti with tuna and capers success. I made this dish for the first time many years ago when I was living alone and had to eat something quickly. I picked the random ingredients I could find in my kitchen and came up with this dish. I’ve made it countless times since then, for many friends, all of whom have loved it. It’s simple, but the combination of mustard, tuna, capers, and onions is a real hit. Much to the horror of my Italian friend Simona, for whom I made this once, I like to grate Parmesan cheese on top before eating it. Apparently, Italians never put cheese on seafood pasta, but call me a rebel, I love it.
Spaghetti with Tuna and Capers
Makes 2 servings
1/2 lb (250g) spaghetti
1/4 cup olive oil
1 small onion or three large shallots, chopped
2 5oz (142g) cans of tuna (preferably solid white albacore), drained
2 tablespoons wholegrain dijon mustard
2 tablespoons capers in brine, drained
freshly grated Parmesan cheese
Cook spaghetti in a large pot in well-salted water until al dente. Before draining the pasta, reserve 1/4 cup of the pasta water.
Meanwhile, in a large sauté pan, cook the onions or shallots in the 1/4 cup of olive oil over medium high heat until just starting to turn golden brown, about 10 minutes. Add the mustard and stir to combine. Add the tuna (breaking up any big pieces with a spatula), capers, and reserved pasta water and stir to combine. Bring to a low simmer and keep warm.
Drain spaghetti and return to pot. Scrape the tuna and caper mixture over the spaghetti and using kitchen tongs, toss well.
Serve with plenty of freshly grated Parmesan cheese.