This Roman dish is traditionally made with tuna packed in oil, but nowadays in the United States fresh tuna is so widely available that it’s worth making this dish with fresh tuna or, for that matter, any full-flavored, firm-fleshed fresh fish. Avoid overcooking fresh tuna or it will turn very dry.
|garlic cloves, finely chopped|
|extra-virgin olive oil|
|tomatoes, peeled, seeded, coarsely chopped or drained, seeded, and chopped canned tomatoes|
|dried spaghetti or other strand pasta or fresh spaghetti or other strand pasta|
|fresh tuna, cut into ½-inch (1 cm) cubes|
|finely chopped parsley (chopped at the last minute)|
|finely chopped fresh basil (chopped at the last minute)|
|salt and pepper||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.