Tonno Affogato Sott' Olio e Pasta

(Oil Poached Tuna and Pasta)


1 Lb. Fresh Tuna Steak - cut into large chunks
2 Tbl. Capers - if in salt, soak for 1 hour and then drain
1 Med. White onion -  peeled and sliced very thinly
1/2 Tsp. Oregano flakes - dry
5 Cloves Garlic
1 1/2 - 2 Cups Extra virgin olive oil
1/2 Lb. Linguini or spaghetti pasta
Q.B.   Parsley - Italian flat leaved and chopped coarsley
Q.B.     Salt and Pepper to taste


Saute the garlic and capers in a little of the oil for a short period.  As soon as the garlic begins to wilt, add the remaining oil.  NOTE: Use a larger pan than necessary to hold both the oil, the onions, and the tuna: the pan needs to be of a size that the oil cannot overflow.  Be very careful as the oil is flammable!   When the oil is warm, add the tuna and the onions.  Cook over moderate heat for 15 minutes.

Meanwhile heat a pot of water for the pasta.

As soon as the pasta is cooked al dente, drain it, and return it to the pot..   Remove the tuna  and onions from the pan with tongs, and add them to the pot with the pasta.  Ladle some of the oil from the pan into the bowl and mix well for a minute while heating over high heat .  (The amount of oil is a personal decision.).

Put the pasta into serving bowls, garnish with the parsley, and serve immediately. Add salt and pepper to taste.

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Last updated on:08/01/02 04:41:15 PM