Keep tuna on hand for quick, last-minute pasta sauces. Lemon zest, lemon juice, and tons of fresh herbs brighten this one. Though Italian cooks stick to canned tuna for this kind of sauce, you might try it with fresh tuna steaks, seared and sliced. Plus:More Pasta Recipes and Tips
Canned Tuna Brands of tuna vary tremendously. Here we use tuna packed in oil (preferably olive oil),and we count on that oil as part of the sauce. If your tuna has less than one and a half tablespoons oil per can, add more olive oil to make up the difference.
Wines of Italy's Alto Adige show a strong Germanic influence due to the region's proximity to Switzerland. Try a flowery, lime-scented Müller-Thurgau for a refreshing change from the ordinary.