From “The Fine Art of Italian Cooking,” by Giuliano Bugialli. Serves 4.
Ingredients
1 small red onion
1/4 cup olive oil
1 cup canned tomatoes
1 can (about 3 1/2ounces) tuna in olive oil
Salt and freshly ground black pepper
Directions
Chop the onion very fine, then place in a flameproof terra-cotta or enameled saucepan with the olive oil. Saute very gently, on a low flame, until golden brown. Add the tomatoes and simmer until the liquid is evaporated.
Drain the tuna and transfer directly from can to pan, breaking the tuna up with a fork and mixing it in with the tomatoes.
Taste for salt and pepper.
After 8 to 10 minutes, remove the pan from the flame; the tuna should be well incororated.
Toss with cooked pasta of your choice.
