1 lb. spaghetti
2 tbs. olive oil
1/2 oz. dry porcini mushrooms
1 small onion, thinly sliced
parsley, finely chopped
1 carrot, finely chopped
few pine nuts
5 oz. tuna in oil, crumbled
1 cup peeled tomatoes
salt and pepper
How to make the Salsa Tonnata – Tuna Sauce:
Tuna sauce has become popular in various regions of Italy, and has several variations, some suitable for pasta, others for roast or boiled meats. One of the best known tuna dishes is a Piedmontese tradition: a sliced roast of veal with tuna sauce. Following is a recipe for tuna sauce for pasta.
Reconstitute dry porcini in lukewarm water, chop, and set aside. Saute the onion in 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 min. 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.
Regional Recipe from Lombardy, Piedmont, Veneto