Elbow Pasta with Fresh Tuna

1/4 cup fresh bread crumbs
1/4 cup minced parsley
1/4 cup freshly grated Romano cheese
8 ounces fresh tuna fillet
Freshly ground black pepper
2 tablespoons olive oil
1/2 cup minced yellow onion
1 tablespoon minced garlic
2 anchovy fillets, minced
1 pound plum tomatoes, peeled, seeded and chopped, or about 1 1/4 cups canned diced tomatoes
1 tablespoon capers
1/4 cup pitted green olives
1 pound dried elbow-shaped pasta (maccheroni)

Instructions
1. In small bowl, combine bread crumbs, parsley and cheese. Set aside. Slice tuna into 1/4-inch strips about 2 1/2 inches long; season lightly with pepper.

2. Into a large skillet over moderate heat, pour olive oil. When hot, add onion and garlic; saute 3 minutes. Add anchovies, mashing them with wooden spoon so that they melt into the garlic and onions. Add tomatoes. Cover partially and simmer 15 minutes. Turn heat to medium-high, add tuna, and toss quickly, cooking just until tuna becomes firm and is cooked through. Add capers and olives, cook 30 seconds, cover, and remove from heat. Taste and adjust seasoning as necessary.

3. Bring large pot of salted water to a boil. Add pasta; cook just until tender. Drain well and transfer to warm serving bowl. Add half the bread crumb mixture, tossing well with the pasta. Ladle the tuna and sauce over the top, garnishing with remaining bread crumb mixture.

Serves 4.