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1
Preheat the oven to 350 degrees F with a rack set on the middle shelf.
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2
Drain the tuna, reserving the oil, about 1/3 cup.
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3
If you do not have 1/3 cup oil from the tuna, add enough extra-virgin olive oil to yield 1/3 cup.
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4
Use your hands to tear the bread slices into large pieces and put in the bowl of a food processor.
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5
Pulse until only fine crumbs remain, about 2 cups.
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6
Place the breadcrumbs on a baking sheet and toss with the reserved tuna oil.
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7
Season liberally with salt.
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8
Bake until light golden brown and crispy, 10 to 12 minutes, gently tossing the crumbs occasionally.
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9
Cool slightly on a cooling rack, and then use your hands to break up any large chunks.
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10
Meanwhile, bring a large stockpot of salted water to a boil (it should taste like sea water).
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11
While the water is coming to a boil, make the pasta sauce.
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12
Heat the olive oil in a large, straight-sided skillet over medium heat.
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13
Add the garlic and a large pinch of crushed red pepper flakes.
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14
Cook until the garlic softens and starts to lightly brown, 2 to 3 minutes.
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15
Add the grape tomatoes, capers and white wine.
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16
Increase the heat to medium-high and cook until the tomatoes start to soften and the wine is reduced by half, 4 to 6 minutes.
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17
Add the romaine and drained tuna.
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18
Season liberally with salt and cook until the romaine is completely wilted and the tuna is heated through, 3 to 5 minutes, stirring occasionally.
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19
Turn off the heat.
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20
Cook the pasta in the salted boiling water until al dente.
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21
Reserve 1/2 cup of the pasta cooking water, and then drain the pasta.
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22
Toss the pasta with the tuna sauce in a large mixing bowl.
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23
Use as little or as much of the reserved pasta water to loosen the sauce to your taste.
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24
Season with additional salt and crushed red pepper flakes if needed.
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25
To serve, divide the pasta among 4 to 6 plates, top with the toasted breadcrumbs and drizzle with additional olive oil.
