In honor of Dan Dillon’s 873-pound catch (see “Size Does Matter,” in this issue) off Delaware, we present this easy recipe for tuna. However, this employs our fabulous, minimal mercury Pacific albacore, rather than pricey portions from a bluefin behemoth like the one Dan caught, which is destined no doubt for the money-is-no-object Japanese sushi market.
Aegean Tuna with Pasta
A hint of mint gives this recipe a distinctive Eastern Mediterranean flavor.
Serves 4 to 6
1 large onion, cut in 1/2 inch dice
1 can (35 oz) tomatoes, drained & chopped
1/2 cup chopped fresh mint
3 garlic cloves, thinly sliced
1 lb linguine
- Place 1/4 cup oil and onion in skillet over low heat, 10 to 12 minutes. Add tomatoes, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Cook over moderate heat, partially covered until thickened about 5 minutes. Remove from heat and set aside.
- Season tuna with remaining salt and pepper.
- In medium skillet, heat remaining oil. Add tuna and cook over medium heat about 4 minutes. Add cooked tuna, mint and garlic to tomato sauce and cook 2 to 3 minutes.
- Top pasta with tuna and sauce, and serve.
