Ingredients
- 4 cups Fresh bread crumbs
- 1/2 cup Minced parsley
- 1/4 cup Grated Romano cheese
- 8 ounces Fresh tuna fillet, cut into strips
- Freshly ground pepper, to taste
- 3 tablespoons Olive oil
- 1/3 cup Minced onion
- 1 tablespoon Minced garlic
- 3 Anchovy fillets, minced
- 1 pound Plum tomatoes, peeled, seeded and chopped
- 1 tablespoon Capers
- 1/4 cup Pitted green olives
- 1 pound Elbow macaroni
Make it step by step
- Combine bread crumbs, parsley, and cheese in a small bowl. Set aside.
- Cut tuna into strips approximately 1/4 by 1/4 by 2-1/2 inches long and season lightly with pepper.
- 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.
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.