A friend of mine gave me this recipe years ago after a trip to Rome. I was in Rome too but I never had this dish while there. Its definitely a more seaside pasta when you think about the ingredients and certainly a no brainer as it is one of the brainiest pasta dishes you can make anywhere.
All you need is linguine or fettuccine pasta, two cans of tuna in oil; and, of course you can use tuna steak (grilled then broken into chunks) from the grocer. One whole onion, butter and olive oil and sour cream as well as heavy cream, dried herbs and Parmesan cheese.
Saute chopped onion in olive oil and butter, then add either fresh crushed garlic or organic powdered garlic, dried herbs: rosemary, oregano, mint and a bit of sage. Once brown and even a bit crispy on the edges, dump in two cans of tuna (not drained), 1/4 cup of sour cream and 1/2 cup of heavy cream. Stir and let simmer while you prepare the pasta. A great side to this dish is either roasted or pan fried zucchini with sun dried tomatoes.
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