I first had spaghetti al tonno in Germany, in an Italian restaurant in Herrsching, a village on a lake that was near where we lived. I’ve loved the dish ever since. Prior to that, my only experience with tuna fish was in a sandwich, drowned in mayo. Even though I love a good tuna sandwich now and then, this dish will win most of the time.

I found a spaghetti tonno recipe on About.com that I’ve been using for the past few months. I’ve cooked it so many times, I am starting to give it my own stamp. I decided that I like to use diced tomatoes instead of tomato sauce, and I add a bit more wine. But really, the recipe is good as is. It’s actually a video. Check it out here .  It’s such a simple dish to prepare, and it looks like I got it at a restaurant.

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