Tuna, capers, egg yolks, pasta.
Closely after the recipe for Sugo con tonno, uova e capperi in 'Sauces & Shapes: Pasta the Italian Way' (Oretta Zanini de Vita & Maureen B. Fant), page 62.
Chopped white onion, EV olive oil, soften; tuna in olive oil [Ortiz] w/ the oil, break up, simmer; increase fire, add white wine (I used Sauvignon Blanc), simmer down a bit; seafood stock [Kitchen Basics], Salina salted capers [Mongetto] (pre-rinsed & pre-soaked), fresh lemon juice; simmer; add in just-cooked linguine [Rustichella d'Abruzzo], fold in & toss/stir; shut off heat, fold in chopped Italian parsley, remove from stove, fold in {2 egg yolks beaten w/ some heavy cream} while stirring vigorously. Plate, dress w/ fresh parsley leaflets.
Being eaten.
ETA: This was quite good and luxurious. It will be going onto my regular rotation. It is different from the previous tuna-caper-pasta dishes I've posted - this one which is the first I've posted with this combination is a keeper.
