Linguine with Mushroom Tonnato Sauce
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This is sort of a combination of a tonnato recipe I found in a Cooks Illustrated 
book and a puttanesca sauce. It's pretty good, and if you're afraid of anchovies,
all they really do is enhance the flavor of the tuna.

1 lb/500g dried linguine
2 6 oz/170g cans solid white tuna in water, drained but not rinsed
1 28-oz can ground tomatoes
1/2 medium yellow onion, chopped
2 cloves garlic, minced or crushed
3-6 anchovy fillets, mashed
4-6 button or cremini mushrooms (substitute wild mushroom of your choice if you 
wish), chopped or sliced thin
3/4 c/175 mL white wine (optional)
1 tsp basil
bay leaf
1/2 tsp red pepper flakes
olive oil

In a saute pan or electric frying pan, heat oil over medium heat and saute onion 
and garlic until translucent. Add tuna and anchovies and saute until any liquid is 
driven off, then add tomatoes and wine. Add mushrooms and seasonings and simmer 
over low heat for 15 minutes to 1/2 hour, serving over cooked linguine.