The town of Lentini

Foods and cook recipes from Lentini

Spaghetti col tonno fresco (Spaghetti with fresh tuna)


Spaghetti gr. 600, fresh tuna gr. 250, an onion, peeled tomatoes gr. 300, capers gr. 50, half cup white wine, olive oil, salt, pepper.

Spaghetti with fresh tuna


In a pan brown oil and thinly sliced onion, add tuna in cubes and cook both sides. Add some whine, peeled tomatoes, capers, salt and pepper. Cook on a low flame for about 15 minutes.

Take onion and capers out and mince well. Make tuna in very small pieces. Put all back on the flame and cook for 5 minutes.

Cook spaghetti "al dente" and then add to some of the tuna. Cook for few minutes.

Place on a dish and add the remaining tuna and some chopped parsley.

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