Spaghetti with Fresh Tuna and Roasted Peppers from The Classic Pasta Cookbook by Giuliano Hazan
The key here is not to overcook the tuna or it will become dry. The chunks should still be quite pink inside.
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Ingredients
- Freshly ground black pepper
- ¼ cup dry white wine
- 1 tablespoon flat leaf Italian parsley, finely chopped
- 2 tablespoons capers
- 2 red bell peppers
- ½ cup yellow onion, thinly sliced crosswise sliced
- 4 tablespoons extra virgin olive oil
- 1 teaspoon garlic, finely chopped
- 1 pound spaghetti
- Salt
- 8 ounces. fresh tuna, cut into ½-inch chunks
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