| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Aldo & frie, New |
1 |
Servings |
INGREDIENTS
| 900 |
g |
Fresh tuna steaks in cubes |
|
|
2lb |
| 2 |
|
Garlic cloves |
| 10 |
|
Fresh rosemary stalks |
| 1 |
|
Red onion |
| 10 |
|
Fresh stalks of basil |
| 1 |
T |
Fresh sage |
| 1/2 |
t |
Chilli powder |
| 10 |
|
Italian champagne, 1/2fl |
|
|
oz |
|
|
Egg fettucine, for |
|
|
measurements |
|
|
see packet |
|
|
A drizzle of olive oil |
|
|
A sprinkle of seasoning |
|
|
Salt and pepper |
| 300 |
g |
Chopped tomatoes, 10 1/2oz |
| 1 |
|
Stalk finely chopped fresh |
|
|
basil |
| 2 |
|
Garlic cloves, finely |
|
|
chopped |
INSTRUCTIONS
Marinade the tuna with the garlic, rosemary and seasoning. Boil pasta
as described on the packet, drain it and finish it off with some olive
oil. Lightly fry the onion, basil, salt and pepper and add the
marinated tuna. Take out the rosemary and add the Italian champagne.
Boil the tomato sauce ingredients separately and add to the tuna
sauce. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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