Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Fresh bread crumbs |
| ½ cup | Minced parsley |
| ¼ cup | Grated Romano cheese |
| 8 ounces | Fresh tuna fillet -- cut |
| Into strips | |
| Freshly ground pepper -- to | |
| Taste | |
| 3 tablespoons | Olive oil |
| ⅓ cup | Minced onion |
| 1 tablespoon | Minced garlic |
| 3 | Anchovy fillets -- minced |
| 1 pounds | Plum tomatoes, peeled, |
| Seeded -- chopped | |
| 1 tablespoon | Capers |
| ¼ cup | Pitted green olives |
| 1 pounds | Elbow macaroni |
1. Combine bread crumbs, parsley, and cheese in a small bowl. Set aside.
Cut tuna into strips approximately ¼ by ¼ by 2-½ inches long and season lightly with pepper.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic and saute 3 minutes. Add anchovies and mash them with a wooden spoon until they "melt" into the garlic and onions. Add tomatoes. Cover partially and simmer 15 minutes. Raise heat to medium-high, add tuna, and toss quickly, cooking just until tuna is barely done. Stir in capers and olives, cook 30 seconds, cover, and remove from heat. Taste and adjust seasoning as necessary.
3. Cook pasta in a large pot of boiling water until just tender (8 to 10 minutes). Drain thoroughly and transfer to a warm serving bowl. Add half the bread-crumb mixture and toss well. Ladle the sauce over the top, then garnish with the remaining bread-crumb mixture.
Recipe By : the California Culinary Academy File