A pasta tuna dish straight from the Amalfi Coast, Italy.
2 cups heavy whipping cream, chilled
6 or 7 bananas
1 box vanilla wafers
About 2/3 cup brickle (packaged toffee or Heath bar crumbs)
Cut onions into a medium dice. In a large skillet, heat olive oil and butter and saute onions until lightly golden. Add wine, a cup or so at a time and cook each cup until reduced. Onions will be nice and moist.
Meanwhile, bring a large saucepan of salted water to a boil.
Stir tuna and mascarpone into onion mixture and stir until cheese is melted. Boil fresh pasta about two minutes, drain without rinsing and place on serving dish. Spoon tuna mixture on top and garnish. Serves 4.
Note: You can also use fresh tuna: Place 2 tuna steaks in baking pan, pour 1 cup white wine over, cover and bake for about 20 minutes in a 375 degree oven.