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- Salsa Tonnata
- (Tuna Sauce)
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- Ingredients:
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1 lb. spaghetti
2 tbs. extra virgin olive oil
1/2 oz. dry porcini mushrooms
1 small onion, thinly sliced
Garlic, chopped
Celery, diced
Parsley, finely chopped
1 carrot, finely chopped
Few pine nuts
5 oz. tuna in oil, crumbled
1 cup peeled tomatoes
Salt and pepper
Directions:
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- Reconstitute the dry porcini mushrooms in lukewarm water, chop, and set aside.
Sauté the onion in olive oil with garlic, celery and carrot.
When vegetables are wilted (not browned), add mushrooms, pine nuts and tuna. Sauté briskly, add the tomatoes. Cook for a few minutes, add salt and pepper to taste.
Simmer for 5 more minutes and remove from fire.
Boil the pasta in the usual manner (spaghetti would be preferable), drain and place the spaghetti in a large skillet together with the tuna sauce and the parsley. Toss well and serve. Serves 6-8.
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- That's it!
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