Linguine With Tuna Bolognese Sauce This recipe has all of the flavor of a regular meat bolognese. I always think of this dish when I plan a big family dinner. I sometimes use ground chicken in place of the tuna. If you're feeling a bit adventurous, black olives and capers can be added for a Provincial-style flavor. Makes 4 servings.
	Ingredients: 1 tablespoon sea salt, plus additional for seasoning 12 ounces yellowfin tuna, finely chopped 2 tablespoons olive oil 1 cup red vine, such as Italian red table wine 1 tablespoon minced garlic 1/2 cup minced onions 1/2 teaspoon red pepper flakes 1/2 cup finely chopped celery One 28-ounce can whole plum tomatoes, drained and lightly crushed 1/2 cup finely chopped carrots 2 tablespoons tomato paste 1 teaspoon finely chopped fresh thyme Freshly ground black pepper 1/4 cup finely chopped fresh parsley 1 teaspoon finely chopped fresh oregano 8 ounces linguine Parsley leaves, for garnish
	Instructions: 1. In a medium stockpot, bring to a boil 4 quarts of water with 1 tablespoon of the salt and 1 tablespoon of the olive oil. 2. Meanwhile, heat the remaining 1 tablespoon olive oil in medium skillet over medium heat. Add the garlic and cook until golden, about 1 1/2 minutes. Add the onions, celery and carrots and cook, stirring, for 10 minutes. Add the tomato paste, thyme and oregano and stir well to coat the vegetables. Add the tuna, wine and pepper flakes. Bring to a simmer, reduce the heat to low, and simmer until wine is reduced by half, 5 to 7 minutes. Add the tomatoes and continue to simmer for 10 minutes. Add salt and pepper to taste and add the chopped parsley. 3. Add the linguine to the boiling water and cook until al dente, about 7 minutes. Drain the linguine and add to the sauce. Mix for 2 to 3 minutes until the pasta is well coated. Serve in bowls, garnished with parsley leaves.

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