Mezze maniche al tonno

Mezze maniche al tonno
Tuna is an inexpensive food staple favored by the world’s student population, but it is also a wonderfully versatile ingredient that can be used in many salads and pastas. When catching tuna, dolphins are unfortunately a typical by-catch, because they tend to swim close to tuna and closer to the surface. Therefore it is important to use dolphin-safe tuna. In the U.S. there are at least three different labels awarded for dolphin safe tuna: Earth Island Institute’s label, The Flipper Seal of Approval dolphin safe tuna label, and Department of Commerce dolphin safe tuna label, established in 1990 after the dolphin issue peaked in 1989.


1 onion or shallot

3-5 garlic cloves, minced

3-5 dry chilis

400 gr passata di pomodoro

2 tins of tuna, drained

salt to taste

capers (optional)

green olives (optional)

mezze maniche or pasta of your choice


Mezze maniche al tonnoHeat olive oil in a pan and saute the onion and garlic over a medium heat until the onion softens and becomes golden. Add the tuna tins, mix well, and continue frying for a couple of minutes. At this point you can add the capers and green olives. Meanwhile, boil the mezze maniche in a large pot with boiling salted water until al dente. Add the chili flakes into the pasta sauce and mix well, then add the passata di pomodoro. Lower the heat, and add a couple of spoonfuls of pasta cooking water. Let the sauce simmer on a low heat for ca. 10 minutes until it thickens. Traditionally sauces containing fish are served without Parmigiano.


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