Penne with Fresh Tuna Confit

Penne with Fresh Tuna Confit
Photo by Martha Holmberg


  • 1 clove garlic, minced
  • ¼ cup olive oil
  • Freshly ground black pepper
  • ½ cup whole kalamata, niçoise, or other good-quality black olives, pitted and coarsely chopped
  • ¾ lb. fresh tuna confit, broken into 1-inch pieces (or two 6-oz. cans light tuna in oil, drained)
  • ¼ cup chopped, drained oil-packed sun-dried tomatoes (or rehydrated plain sun-dried tomatoes)
  • 1 small yellow onion, thinly sliced
  • + 5 more ingredients
    • 2 Tbs. chopped fresh flat-leaf parsley
    • Salt
    • 1 cup chopped tomato, with juices
    • Grated zest and juice of ½ lemon
    • ½ lb. dried penne pasta

Heat the olive oil in a sauté pan over medium heat. Add the onion and cook until very soft and lightly caramelized, about 15 minutes. Meanwhile, bring a large pot of water to a boil, salt it generously, and cook the pasta. When the pasta is al dente, drain it and keep it warm (reserve about 1/2 c...

View full recipe at Fine Cooking


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