Fresh tuna with linguini
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Linguini; cooked |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Butter |
| 1 | pounds | Fresh tuna; cubed (1\") |
| 1 | small | Clove garlic; pressed |
| 6 | Anchovy fillets; chopped | |
| 1 | tablespoon | Capers |
| ¼ | cup | Fresh parsley; Italian, chopped |
| 1 | Lime; juice of OR | |
| ¼ | cup | White wine |
| Salt; to taste | ||
| Freshly ground black pepper; to taste | ||
| Fresh parsley; garnish | ||
Directions
LINGUINI Heat pasta water to boiling. Add pasta and cook according to package directions. Do *NOT* overcook! FRESH TUNA SAUCE Add olive oil to a hot skillet and reduce heat to medium. Add butter, tuna pieces, pressed garlic, anchovies, capers and parsley. Gently saute until tuna is just cooked. Remove from heat and squeeze lime over tuna mixture OR add ¼ cup white wine to skillet to deglaze and toss with linguini. SERVING Arrange cooked and drained linguini on a large spaghetti platter. Lightly toss tuna mixture with linguini and serve immediately.
Recipe by: Grandma DeMaio Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on Jul 29, 1997