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A close-up of a plate of spaghetti topped with a chunky tomato sauce, green olives, fresh chopped parsley, and a generous layer of golden brown breadcrumbs. The dish is served on a speckled ceramic plate.

Spaghetti al Tonno with Brown Butter Lemon Breadcrumbs

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Spaghetti al tonno built on slow-cooked fennel, anchovy oil, and three tins of Fishwife lemon tuna. Brown butter breadcrumbs with lemon zest finish the bowl.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 2
Course: Main Course
Cuisine: Californian, Italian
Calories: 899
Ingredients Equipment Method Nutrition

Ingredients
  

  • 1½ tablespoon unsalted butter
  • ¼ cup panko breadcrumbs
  • ½ teaspoon lemon zest
  • kosher salt
  • 1½ tablespoon olive oil
  • 2-3 anchovy filets oil-packed anchovy fillets
  • ½ fennel bulb medium fennel bulb - top and core removed, very thinly sliced
  • ½ teaspoon sea salt
  • ¼ cup olives castelvetrano olives - pitted and roughly torn
  • ½ Marinara jar Carbone Mediterranean Marinara
  • 3 Tuna tins Fishwife Spanish Lemon Tuna - do not drain
  • 1 tablespoon fresh parsley finely chopped
  • ½ lb spaghetti cooked al dente, pasta water reserved
  • olive oil olive oil for drizzle
  • 1 tablespoon lemon juice fresh lemon juice
  • 1 basil handful fresh basil - whole leaves
  • sea salt flaky salt

Equipment

  • large wide skillet
  • Small Skillet
  • Large pot
  • fine grater or microplane
  • Plate (for cooling breadcrumbs)

Method
 

  1. Melt butter in a small skillet over medium heat. Cook, swirling occasionally, until foam subsides and milk solids turn deep amber.
  2. Add panko and stir constantly until evenly golden and crisp. Pull off heat immediately.
  3. Add lemon zest and a pinch of kosher salt off heat. Toss to combine.
  4. Spread on a plate to cool completely.
  5. In a large wide skillet over medium heat, warm olive oil. Add anchovy fillets and cook, pressing with a spoon, until completely dissolved — about 2 minutes.
  6. Add fennel and sea salt to the anchovy oil. Cook gently for 10 – 15 minutes, stirring occasionally, until fully softened, translucent, and sweet.
  7. Add olives and let warm for 1 minute.
  8. Add marinara, stir well, and bring to a gentle simmer. Reduce heat to low and simmer uncovered for 8 minutes.
  9. Gently slide in tuna with all of its liquid. Fold once or twice to keep tuna in large pieces. Simmer for 5 minutes until warmed through.
  10. Add cooked spaghetti directly to the pan. Toss to coat, adding pasta water a splash at a time to loosen and gloss the sauce.
  11. Cook together for 2 – 3 minutes. Stir in parsley.
  12. Twirl into warm bowls and drizzle with olive oil.
  13. Finish with brown butter breadcrumbs and flaky salt at the table.

Nutrition

Serving: 1gCalories: 899kcalCarbohydrates: 96gProtein: 66gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 117mgSodium: 1503mgPotassium: 1006mgFiber: 6gSugar: 6gVitamin A: 735IUVitamin C: 13mgCalcium: 134mgIron: 7mg

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