Spaghetti with Grilled Tuna from The Mediterranean Kitchen by Joyce Goldstein

Name: Spaghetti with Grilled Tuna from The Mediterranean Kitchen by Joyce Goldstein
Ingredients: ½ to ¾ pound tuna fillet, 1 inch thick; ¼ cup olive oil; Salt and freshly ground pepper; 1 cup diced (½ inch) fresh tomatoes if in season, if not increase Tomato Sauce to 1½ cups; 2 teaspoons capers, rinsed well; 4 to 6 Kalamata olives, pitted and quartered; 3 tablespoons chopped fresh parsley; ½ pound spaghetti; 2 teaspoons grated lemon zest (optional); 2 tablespoons finely minced anchovies; 2 tablespoons finely minced garlic; 1 cup Tomato Sauce

app.ckbk.com

While Italians use ventresca di tonno ali’olio (canned tuna packed in olive oil) for most of their salads and pastas, we prefer fresh tuna cooked on the grill. It remains moist and doesn’t need a...

View Original

Share this recipe:

Ingredients

½ to ¾ pound tuna fillet, 1 inch thick
¼ cup olive oil
Salt and freshly ground pepper
1 cup diced (½ inch) fresh tomatoes if in season, if not increase Tomato Sauce to 1½ cups
2 teaspoons capers, rinsed well
4 to 6 Kalamata olives, pitted and quartered
3 tablespoons chopped fresh parsley
½ pound spaghetti
2 teaspoons grated lemon zest (optional)
2 tablespoons finely minced anchovies
2 tablespoons finely minced garlic
1 cup Tomato Sauce