Salsa Tonnata
Tuna Sauce
1 lb. spaghetti
2 Tbsp extra virgin olive oil
1/2 oz. dry porcini mushrooms
1 small onion, thinly sliced
Garlic, chopped
Celery, diced
Parsley, finely chopped
1 carrot, finely chopped
Few pine nuts
5 oz. tuna in oil, crumbled
1 cup peeled tomatoes
Salt and pepper
Reconstitute the dry porcini mushrooms in lukewarm water, chop, and set
aside. Saute the onion in olive oil with garlic, celery and carrot. When
vegetables are wilted (not browned), add mushrooms, pine nuts and tuna.
Saute briskly, add the tomatoes. Cook for a few minutes, add salt and
pepper to taste. Simmer for 5 more minutes and remove from fire. Boil
the pasta in the usual manner (spaghetti would be preferable), drain and
place the spaghetti in a large skillet together with the tuna sauce and
the parsley. Toss well and serve. Serves 6-8.
"Adriana's Italian Gourmet Cookies"
If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com
Ciao-Ciao!
Adriana
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/