Pasta with Tuna Sauce
PUBLISHED September 2, 2018
Canned tuna is not only acceptable but necessary (the ideal tuna here would be that taken from the tuna’s belly, the fattiest part, and cured, preferably by your Sicilian grandmother, in great olive oil). But most of us (including me) don’t have that. Do buy tuna packed in olive oil, though. What you’re looking for is dark, soft meat that will flake nicely and add its rich flavor to the sauce.
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