Three Layer Cake

Martina, a native Florentine, was only about 10 years old when she came up with the first version of this recipe.   Her mother and I liked it so much, we 'improved' upon it by making an "adult" version.  Martina was a bit annoyed, but agreed to graciously allow us to prepare it in our way, since she does after all retain the notoriety of being the inventor of the dish.  We are mere copy cats.  I don't know which shape of pasta she prefers to use, any shape will do although here I use farfalle (bowties).   This is a good staple winter dish (when radicchio di treviso, the long kind, is in season) to prepare when there is little time to prepare a meal.

"Adult" recipe

Serves two people or more depending on how greedy the two are.

In a frying pan, saute onion, garlic and red pepper in a small amount of olive oil.

Once the onion has become translucent, add radicchio and cover.  Cook for 5 minutes.

Add white wine and let cook until wine evaporates.

Add tuna partially drained.  Allow to cook for five more minutes.

(I don't have to include that you should have already put on the pasta, right?)

Despite what Italians say about not putting cheese on fish dishes, grated parmesan is just fine on this, if you like.

Please note:  Martina's original version did not contain onion, garlic, wine, or red pepper.  She doesn't like spicy food!