There is already confusion between amatriciana or matriciana, with onion or no onion, now we have the variant, with bacon or tuna?
I do not want to offend the inhabitants of Amatrice, the country from where the name seems to take this historic recipe, but it ‘s obvious, that mine is not an attempt to improve their dish, but a revisiting of fish; I was not the first and certainly will not be the last either.
However, from what I know, Amatriciana, the original, is the pasta dish that they prepared the shepherds, the amateur with bacon and cheese. The addition of onion and tomato, have been amended.

Ingredients for this recipe for 4 people:
440 g Penne
60 streaky smoked tuna
120 g of fresh tuna Ventresca
½ white onion
120 g Tattered tomato
80 g. Cherry tomatoes
Extra virgin olive oil
Cartoon
150 ml white wine
Basil
Salt and pepper
Method:
Cut into julienne the onion, wash the tomatoes, cut into wedges; cut into julienne both smoked tuna than fresh. In a pan simmer the onion in the oil, add the smoked tuna and deglaze with white wine. Combine the torn tomato, tomatoes, a little cartoon and fresh tuna. Cook the pasta, drain when al dente, pour them in a pan with oil bond; combine basil julienne big.