Longfin Tuna Over Pasta
In Red Sauce

(Courtesy of Rafy)

  • 1 – 1 ½ lbs. Longfin Tuna (cubed into ½ inch pieces)
  • 1 can crushed tomatoes with basil (28 oz can)
  • ½ can Black Pearl Ripe Olives (3.8oz can), diced
  • 1 can sliced “stems & pieces mushrooms”, diced (4 oz)
  • ¼ cup diced red bell pepper
  • ¼ cup diced green bell pepper
  • 1 medium yellow onion, diced
  • ½ tsp sea salt
  • ½ tsp granulated garlic
  • ½ tsp granulated onion
  • ¼ tsp fresh cracked black pepper
  • ¼ tsp cayenne pepper
  • ¼ tsp red pepper flakes
  • ¼ tsp dried whole leaf oregano
  • 2 tablespoons sugar
  • 1½ tablespoons crushed fresh garlic
  • ½ cup extra virgin olive oil
  • 1 tablespoon tomato paste
  • ¼ cup capers
 








Strain crushed tomatoes in fine strainer. Let sit 5 minutes, without moving or shaking. Place strained tomatoes in sauce pot.

Add all ingredients to the sauce pot, except Tuna & capers.

Let simmer about 20 minutes, stirring frequently.

Add Capers, let cook 5 minutes.

Add Tuna cubes, cook in sauce until firm but able to flake, (about 10 – 15 minutes at medium heat).

Meanwhile, make pasta (whole grain spaghetti works well).

Serve hot over pasta with a salad, & use your favorite grated (Parmesan or Romano) cheese (maybe some garlic bread).