Recipe - Pasta With Fresh Tuna

4 cup Fresh bread crumbs
One half cup Minced parsley
One fourth cup Grated Romano cheese
8 ounce Fresh tuna fillet cut
Into strips
Freshly ground pepper to
Taste
3 tablespoon Olive oil
1/3 cup Minced onion
1 tablespoon Minced garlic
3 Anchovy fillets minced
1 pound Plum tomatoes, peeled,
Seeded chopped
1 tablespoon Capers
One fourth cup Pitted green olives
1 pound Elbow macaroni

1. Combine bread crumbs, parsley, and cheese in a small bowl. Set aside.
Cut tuna into strips approximately One fourth by One fourth by 2One half inches long and
season lightly with pepper.

2. Heat olive oil in a large skillet over medium heat. Add onion and garlic
and saute 3 minutes. Add anchovies and mash them with a wooden spoon until
they "melt" into the garlic and onions. Add tomatoes. Cover partially and
simmer 15 minutes. Raise heat to mediumhigh, add tuna, and toss quickly,
cooking just until tuna is barely done. Stir in capers and olives, cook 30
seconds, cover, and remove from heat. Taste and adjust seasoning as
necessary.

3. Cook pasta in a large pot of boiling water until just tender (8 to 10
minutes). Drain thoroughly and transfer to a warm serving bowl. Add half
the breadcrumb mixture and toss well. Ladle the sauce over the top, then
garnish with the remaining breadcrumb mixture.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip