Penne with Fresh Tuna Confit

Ingredients

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

Heat the olive oil in a sauté pan over medium heat. Add the onion and cook until very soft and lightly caramelized, about 15 min. 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 cup o...

View full recipe at Fine Cooking