Chef John's Spaghetti al Tonno Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 13, 2014
I've made this recipe a few times and it is awesome! The last time, I used fresh yellow fin tuna in place of the canned tuna. I cheated by not making the sauce of this recipe the last time by using Chef John's "Hide The Little Fish" pasta/pizza sauce that I had leftover in the fridge and it was great! I prefer using imported pasta from Italy because it is pressed through bronze extruding equipment that gives the pasta more texture and that makes any sauce stick to it a little more. Another tip: ~ 1 teaspoon of anchovy paste equals 1 anchovy filet. I keep a tube of anchovy paste in my fridge for sauce recipes like this or for my Caesar salad dressing recipe.
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Cooking Level: Expert

Home Town: Alexandria, Minnesota, USA
Living In: Centennial, Colorado, USA

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Reviewed: Apr. 9, 2014
I probably shouldn't rate this because I left out a couple key ingredients but I loved it so much I just had to. Plus I can only imagine it would be even better with the full ingredients. This is what I changed. I left out the capers and anchovies because I didn't have any. Also I used red wine instead of white because that's what was open. Also used dry parsley instead of fresh. Other than that, I made it as specifies and boy was it delicious. I will update this rating when I make it again with all the right ingredients.
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Photo by Laura

Cooking Level: Intermediate

Photo by voraciousgirl
Reviewed: Mar. 21, 2014
Fantastic pantry meal. Loved the flavors. I didn't drain my oil packed tuna.
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Photo by voraciousgirl

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Reviewed: Mar. 21, 2014
Delicious! I saw the video last week and went to Food Wishes to get the recipe; I'm glad it's on the site. We omitted the Parmesan.
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Photo by Doughgirl8

Cooking Level: Professional

Home Town: Northfield, Minnesota, USA
Living In: Seattle, Washington, USA


 
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