| 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 |
tb |
Fresh sage |
| 1/2 |
ts |
Chilli powder |
| 10 |
ml |
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
TOMATO SAUCE
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.
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