Tuna and tomato--sound good?

[Jenise]

While I realize the tuna is an inexpensive stand-in for anchovies, this recipe that came from Leite's Culinaria doesn't sound good to me. I just can't reconcile tuna and tomatoes in the same dish--which, of course, is exactly why I should try it. Especially with a pantry full of tuna and tomatoes!

Here's the ingredients list (none of you would need instructions):

Tuna and Tomato Spaghetti
Quick Glance 15 M 30 M Serves 2 to 3
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INGREDIENTS

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Sea salt, to taste
8 ounces spaghetti or linguine
1 tablespoon extra-virgin olive oil
4 cloves garlic, finely chopped
1 cup chopped or pureed canned tomatoes
One (5-to 6-ounce) can tuna, preferably oil-packed
1/2 cup grated Romano cheese (optional)
Freshly ground black pepper, to taste


Optional Additions

2 anchovy fillets, finely chopped
2 tablespoons chopped olives
1/4 cup bread crumbs
1 tablespoon capers
Pinch red pepper flakes

I see your point. Perhaps think of it as a tuna sandwich with tomato soup.

[Robin Garr]

I think tomatoes stuffed with tuna salad is an old-school dish from the '60s and '60s, though. Am I misremembering?

BTW, I think you meant to say "tunafish."

BTW, I think you meant to say "tunafish."

Yeah, I did, even though tuna is a fish is a fish (sorry for the redundancy).

Jenise, no pressure from me. I think hot canned tuna is wrong. Tuna Casserole is somebody else's dinner, not mine. I like my canned fish room temperature or slightly chilled.

[Jenise]

I'm with you, Jeff. And Robin, you're not wrong. In fact, I must confess to now remembering that it was one of my favorite lunches in the Fluor cafeteria.

[Jenise]

So last night I wanted a light dinner, and inspired by the conversation with Robin I made a tuna and tomato salad. No mayo, not the stuffed 60's thing, just crescent-shaped slices of tomato, slivered onions, slivered celery and a can of good albacore tossed in a vinaigrette. With a few breadsticks, exactly what we needed.

So last night I wanted a light dinner, and inspired by the conversation with Robin I made a tuna and tomato salad. No mayo, not the stuffed 60's thing, just crescent-shaped slices of tomato, slivered onions, slivered celery and a can of good albacore tossed in a vinaigrette. With a few breadsticks, exactly what we needed.

I like those kind of cold suppers from time to time. They seem easy on the tummy.

[Jenise]

Exactly, Jeff. We haven't been going overboard as being around the house is pretty much our MO anyway, but it's smart to earn the meat and carbs with light meals like this, and canned tuna is just about our only access to seafood at the moment.

OK, I'll be the outlier here. Betsy often makes Spaghetti con il Tonno for an easy lunch (from "Biba's Northern Italian Cooking"). Saute garlic and anchovies, add large can tomatoes (after running through food mill), reduce, stir in pepper, parsley, can tuna. I find pretty satisfying.

[Jenise]

Back to my initial post, Dale, about this being exactly why I should try it!

I confess I had trepidation first time I tried, almost instinctive feeling it was wrong, but ended up liking. Will be interested to hear your take.
Also today when looking for choucroute ideas I checked my friend Fred's "Sel and Poivre" (self-published fun little cookbook). Mostly variations on French classics, but saw one that we made from lunch once. No tomatoes, but spaghetti with tuna, anchovies, garlic, capers, pepper flakes, lemon, parsley. I liked. I spend first 45 years of my life only liking tuna cold.

[Jenise]

I know part of my reservations about it come from in general not having liked other hot tomato-seafood combinations, like shrimp on a tomato-sauced pizza or manhattan clam chowder. The result typically comes across to me as metallic. Without the tomato element, tuna and pasta is something I do like. I've done fresh tuna in a parsley/walnut/olive oil sauce from, I think, one of Mario Batali's books, and I absolutely adore pasta salads loaded with canned tuna (and canned beans, too).

Not a fan of Manhattan clam chowder really. But like plenty of other hot tomato-seafood dishes like ciopinno, or some of the Ottolenghi recipes like cod cakes in tomato sauce or mixed seafood with feta/tomato.
Will be interested if you try the tuna.

[Jenise]

You just named another example: cioppino. I enjoy the lighter brothier style of a boulliabaise which often has a light tomato element, but I've never had a cioppino that made me want another.

BUT: I will try this one, I promise.