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4 or 5
Medium
Published 1998
This takes the previous recipe one step further. It’s a bit more filling, as chopped onion is sautéed in the olive oil, and canned tuna and capers are tossed in to the basic anchovy-garlic sauce at the last minute, In Italy, the tuna is usually canned, but you could use fresh tuna, broiled or baked. Sometimes tomato is added, sometimes not.