Name: Spaghetti with Fresh Tuna and Roasted Peppers (Spaghetti al Tonno Fresco)
Total time: 1 h
Yield: Serves 4 People
Cuisine: Italy
Ingredients: 1 pound spaghetti; 8 ounces. fresh tuna, cut into ½-inch chunks; 1 teaspoon garlic, finely chopped; 4 tablespoons extra virgin olive oil; ¼ cup dry white wine; Salt; ½ cup yellow onion, thinly sliced crosswise sliced; Freshly ground black pepper; 1 tablespoon flat leaf Italian parsley, finely chopped; 2 red bell peppers; 2 tablespoons capers

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
1 hr

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

The key here is not to overcook the tuna or it will become dry. The chunks should still be quite pink inside.

Ingredients

2 red bell peppers
4 tablespoons extra virgin olive oil
½ cup

Method

Roast the red peppers over an open flame or under the broiler until the skin is charred on all sides. Place them in a plastic bag and tie it shut. After about 20 minutes take the peppers out, cut them in half, remove the core and scrape away the skin and the seeds. Do not rinse them or try to peel them under running water or you’ll wash away the flavor. Cut them into str