Pasta with fresh tuna

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
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

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