Fettuccine with Fresh Tuna,
Lemon, Capers, and Olives

Serves 4


Rolando Beramendi of Manicaretti Imports inspired this recipe. It's as comforting as tuna-noodle casserole and incredibly delicious. Sautéing the lemon slices with the skin on contributes to both the flavor and the texture of the dish. If you like, add an extra blessing of olive oil or limonato (lemon olive oil—see page 24) at the table.

2 tablespoons capers, preferably packed in salt
Coarse sea salt
1 pound top-quality fettuccine, preferably Rustichella brand, or other pasta
1/2 cup extra virgin olive oil
2 garlic cloves, finely chopped
24 black olives (not canned), pitted and coarsely chopped
1 lemon, quartered and thinly sliced (if you can find a Meyer lemon, use it)
2 anchovy fillets (optional)
1 pound fresh tuna, cut into 1-inch cubes
3 tablespoons coarsely chopped Italian parsley, rinsed and squeezed dry
Freshly ground black pepper to taste

If you're using salted capers, soak them in a bit of warm water for 20 to 30 minutes, changing the water halfway through. Drain the water, rinse the capers, and dry them on a paper towel. Bring a large pot of water to a boil. Add salt and the pasta, stir well, and cook until the pasta is al dente. Meanwhile, make the sauce. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and sauté for 2 to 3 minutes, or until softened. Add the olives, lemon, capers, and anchovy fillets (if using), and sauté for 1 to 2 minutes. Add the tuna and sauté for 2 to 3 minutes more, until the fish is rare to medium-rare in the center; do not overcook. When the pasta is al dente, drain and add it to the sauce. Add the parsley and salt and pepper to taste. Serve in warm bowls.


Buy the Book!


Zingerman's Guide to Good Eating
How to Choose the Best Bread, Cheeses, Olive Oil, Pasta,
Chocolate, and Much More

by Ari Weinzweig
Houghton Mifflin
Paperback; 512 pages
ISBN: 0395926165; $19.95
Hardcover; 512 pages
ISBN: 0618411089, $35.00
Recipe reprinted by permission.


Zingerman's Guide to Good Eating



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