Fish and Seafood Recipes - Bucatini Tonnata

Ingredients                                    

• 450 g/1 lb bucatini

• 25 g/1 oz/2 tbsp butter

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 30 ml/2 tbsp olive oil

• 250 ml/8 fl oz/1 cup fish or chicken stock

• 45 ml/3 tbsp dry vermouth

• 185 g/1 small can tuna, drained

• Salt and freshly ground black pepper

• 30 ml/2 tbsp snipped chives

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Method:

1. Cook the bucatini according to the packet directions, drain, return to the saucepan and toss in the butter.

2. Meanwhile, fry (sauté) the onion and garlic in the oil for 3 minutes until soft but not brown.

3. Add the stock and vermouth, bring to the boil and boil rapidly until reduced by half. Stir in the tuna, a little salt and lots of pepper.

4. Add to the pasta and toss gently. Serve sprinkled with the chives.