ezRecipe-Zee: Cooking Recipe: How to make Tuna, Tuna Roe And Spaghetti -

Tuna, Tuna Roe And Spaghetti -

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Date Added:	February 29, 2008
Calories:	795
Serves:	4
Prep. Time:	0:00
Category:	Seafood / Shellfish, Italian / Pasta / Pizza, Main Dish

Ingredients:

                    === PRESERVED TUNA ===
1/2   pound         fresh tuna
2                   bay leaves
1                   lemon
3/4   teaspoon      fine sea salt
                    Freshly-ground black pepper
3/4   cup           extra-virgin olive oil
                    === SAUCE ===
1     recipe        Preserved Tuna
1/2   cup           olive oil (from the tuna)
1     medium        white onion
2                   garlic cloves
1/3   cup           minced flat-leaf parsley
1     teaspoon      hot red pepper flakes
                    Fine sea salt
                    Coarsely-ground black pepper
1     pound         spaghetti
2     tablespoons   grated tuna roe (bottarga)

Directions: one line for each direction. When saved the lines will be numbered.

Place the tuna, 1 bay leaf, and the lemon slices in a nonreactive pot. Cover with salted water, bring to a simmer, and cook for 25 to 30 minutes, or until the tuna flakes easily with a fork. Drain the tuna and let it cool.
Cut the tuna into chunks and place in a sterilized 1-pint jar. Add the remaining bay leaf and salt and pepper. Cover with the olive oil, making sure that the tuna is totally covered. Cap the jar and let marinate overnight at room temperature.
The following day, check the level of the oil. Add more if needed to cover the tuna completely. Cap the jar and store it in the refrigerator until needed. (Use within 2 months.) Bring to room temperature before serving.
To make the sauce, heat the oil in a medium skillet. Add the onion, garlic, parsley, and red pepper and saute until the garlic starts to soften. Add the tuna, breaking it up with a fork. Season with salt and pepper. Remove from the heat and keep warm.
Meanwhile, bring 6 quarts of salted water to a boil in a large pot. Add the spaghetti and cook until al dente. Drain well. Place the spaghetti on a warm serving platter.
Pour the sauce over the spaghetti and toss well. Sprinkle the tuna roe over the top and serve immediately.
This recipe yields 4 servings.
Comments: I cannot praise this dish enough; for me it is a satisfying reminder of wonderful days spent in Sicily. I preserve fresh tuna in olive oil and keep it in the refrigerator for up to two months to quickly satisfy my craving for it. Salted tuna roe, available in seafood stores, makes the flavors even more intense. Use salted anchovies if tuna roe is not available.

Notes:
Recipe from "Celebrations Italian Style" by Mary A. Esposito, (Morrow Cookbooks, 1995)

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 795

Calories from Fat 47.8%

Total Fat

42g

Cholesterol

0mg

Sodium

9mg

Carbohydrate

89g

Dietary Fiber

Protein

15g

Points 19

Exchanges: 5 1/2 Grain(Starch)

Rating: ()

Added On: February 29, 2008

* Ciao Italia at http://www.ciaoitalia.com