About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Black Truffle Sauce | Main | Clam Sauce with Tomatoes »

Tuna Sauce with Tomatoes and Garlic

I’ve never prepared a pasta sauce with tuna. Not because it doesn’t sound good. Rather, because it just never occurred to me that you should. Considering the amount of tuna noodle casserole I served my husband during our poor college days, you’d think I’d have thought to give it a fresh Italian twist, wouldn’t you?

12essentials1.jpg


Like, Marcella, I have no use for all-white meat water packed tuna. It might as well be cardboard. The glory of tuna is that it tastes like tuna – not dry chicken. So, if it’s named after chicken…well, think about it. Someday I’m going to order cans of Flott in quantity just to have it in my pantry. But for now an acceptable brand I can easily find is Cento.

12essentials2.jpg


A little olive oil, a little garlic, slowly simmered tomatoes. Add a little salt, a little pepper, and that rich flavorful tuna. Finish it with butter and toss it all together with cooked drained pasta and chopped fresh parsley.

12essentials.4.jpg


In her comment to my post for last week’s recipe, Marcella gently suggested that Victor felt I should consider a better quality of white wine. He was obviously unimpressed with my $3.99 bottle of Vinho Verde. His suggestion – a gewürztraminer from Alsace. I’m smart enough to know when to take free expert advice…

12essentials3.jpg

Comments (9)

Kim:

I think I know what we may be having for dinner tonight.

Just last week, I read that the light tuna (as opposed to white tuna) is less fattening and has less calories - who knew? I always assumed, like chicken, the white would be less calories but not so. So I bought chunk light tuna and you know what - I like it better! Still can't buy (on a normal day) the packed in oil variety but I am enjoying the darker stuff.

Deborah responds:
Kim, there is a Spanish tuna from Galicia, called Bonito Del Norte, that is fabulous. Heritical of me to say, but I think better than any Italian tuna I've tasted. But, I've never seen it here in the States.

Kim:

Me again - so I'd never heard of Vinho Verde before but twice in one day? Dave Lebovitz linked to this on Facebook today, The Bar Cart - Vinho Verde.

Deborah responds: So funny, Kim! I had tons of Vinho Verde at the GTG at my house last August. You didn't get any?
We discovered it in Portugal. Right after we discovered the Alborino in Spain.
Prior to that, the only time I EVER drank white wine was Rieslings with Thai food.

sheri:

This is one of our favorite sauces for pasta. It is a recipe given to me by my Aunt many years ago. I was happy to see it in Marcella's book. We add a piece of orange rind during cooking.

Kim:

Deborah, no, I don't recall seeing it! BTW - I've been searching around here for an alborino as good as the ones we had in Spain. So far, not so lucky.

Deborah responds: Kim, the best alborino we had was at a little restaurant on the southern coast of Galicia. I can't remember the town, but I - of course - took pictures of the wine bottle. :grin: I'll check my files when I get home tonight and see if I can come up with a name. Maybe you can get it from Wine Library.

I love, love, love this recipe! I could eat it once a week and never tire of it. It looks fabulous Deborah!

Charnee Smit:

Somewhere Marcella has a recipe for Tuna Tonnato (with garlic, anchovies, capers, etc.) that I use as a pasta sauce by breaking up the tuna. I also add toasted pine nuts and little pieces of broccoli crowns to this to make it a one-dish meal.

Her best advice about tuna in pasta is that you should not cook it! Add it at the end. I think that is something that made those old tuna casseroles unappealing.

Marcella Hazan:

Victor thinks there must be a lot of lemonade drinkers in this group, going on about such drinks as vinho verde and alborino. Gewurtztraminer and Riesling grown no closer to the Mediterranean or the Pacific coast than Alsace are the only white wines he thinks may on rare occasions be chosen as alternatives to a light, cool red. But then he maintains that the color of wine is red. He was once writing a book with that title.

There is very good Bonito del Norte if you are willing to pay for it. Try Chefshop.com. And there is Sicilian bluefin tuna that puts it in the shadow - while depleting your bank account. Try Gustiamo.com, look for tarantello. No one has mentioned ventresca. Aren't there any toro sashimi addicts out there? That is ventresca, tuna belly.

Deborah responds: Thanks for the laugh, Victor! Lemonade drinkers! Infidels, all of us who occasionally drink our wine without color! :grin:
Now I have to go try to find that book..."The Color of Wine is Red". That would also make a great blog title.
BTW.. I'm going to send Victor a copy of the new book "The Wild Vine" by Todd Kliman. It's about the histor of the Norton grape. I'll send a bottle of Norton along with the book. Love to hear what he thinks!

Marcella Hazan:

Victor was under contract to Farrar Straus Girux for that book, but he lost interest in the new international-style Italian wines, abandoned the project, and returned the advance. It's a good title though. Someone else will have to write it.

If I may add an out-of-context note about burrata here. The one from Chicago was not as good as the one from Ideal cheese, not as fresh and much drier.

Deborah responds:
Thanks for the heads up on the Chicago burrata. Burrata is something I'm not willing to cut corners on! We'll go ahead and order from Ideal. And as Victor suggested, we will call to make sure we are getting the freshest delivery date rather than do an online order.

Cooking with cheap wine? Porca miseria!

Deborah responds:
Not cooking with it, Jerry....DRINKING it!

Well Deborah - I didn't want to bring all of your drinking/cooking flaws to open light! LOL

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on June 15, 2010 7:33 AM.

The previous post in this blog was Black Truffle Sauce.

The next post in this blog is Clam Sauce with Tomatoes.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2010 - 2012 Slow Travel