Pasta Vitello Tonnata (Italian Tuna and Vegetables)

Tuna sauce has become popular in various regions of Italy and has several variations, some suitable for pasta, others for roast or boiled meats. One of the best known tuna dishes is a Piedmontese tradition: a sliced roast of veal with tuna sauce known as Vitello Tonnato.

Tonnata Sauce:
2 Tbsp. extra-virgin olive oil
½ oz dry porcini mushrooms
1 small onion, thinly sliced
3 cloves garlic, chopped
1 rib celery, diced
fresh parsley, finely chopped
1 carrot, finely chopped
1-2 Tbsp. pinenuts
5 oz tuna, packed in oil, crumbled
1 cup peeled tomatoes
sea salt
black pepper, freshly cracked

Pasta:
1 lb pasta (450 g)
3 Tbsp. sea salt

Reconstitute dry porcini in lukewarm water, chop, and set aside.

Sauté the onion in 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 kosher or sea salt black pepper, freshly cracked. Simmer for 5 more minutes. and remove from fire.

Boil the pasta in the usual manner (spaghetti would be preferable), drain and place the pasta in a large skillet together with the tuna sauce and the parsley. Toss well and serve.

Makes 4 servings.