This was dish my mom use to make during Lent on Friday nights. I found this recipe from La Cucina. The recipe is from Sicilia. The book uses fresh tuna fillet. But there is a side note saying you can use canned tuna, which is what my mom used. And I was sure I had spaghetti… alas no spaghetti but I had Buctani. That worked.
2 tbsp. extra-virgin olive oil
1 10 1/2 oz can tuna in oil, drained and cut into small pieces
4 cups tomato sauce (recipe is at the end of this entry)
2 tbsp. chopped flat-leaf parsley
1 lb. cooked spaghetti or whatever pasta you have
Prepare the tomato sauce and when it is nearly finished add the tuna and parsley. Cook together for 10 minutes at low heat and use this sauce on the spaghetti, making certain that each servings gets a quantify of tuna.
This is a very basic recipe for tomato sauce. It is similar to the recipe in La Cucina but I use canned tomatoes and not as much oil.
1 large onion, thinly slice
2 tbsp. extra virgin olive oil
1 28 oz can of crushed tomatoes
1 tbsp. chopped basil (or parsley)
Saute the onions in the olive oil until almost transparent. Add the tomatoes. Cook for about 10 minutes. Add the basil and salt. The recipe in La Cucina adds more olive oil to the sauce at this point.