Fettuccine col Sugo di Tonno con Aglio e Panna

Canned tuna is a familiar ingredient in pasta sauces. Although I was once very fond of it, there was a harshness in the taste of tuna sauces, both other cooks’ and my own, that began to trouble me. It took a long while, as my dissatisfaction grew, for me to identify its cause. At last I knew: Cooking altered tuna’s taste. I looked for ways to make a sauce that did not require cooking the tuna. The one that pleased me most is derived from the buttery tuna sprea