Salsa verde with tuna

4 Servings

Ingredients

Quantity Ingredient
1 cup Parsley sprigs -- packed
1½ cup Basil leaves -- packed
2 larges Garlic cloves
1 2 oz. can
Drained
¼ cup Olive oil
2 teaspoons Lemon juice
6½ ounce Water-packed tuna --
Drained
Freshly ground pepper to
Taste
Flat anchovy fillets --

Directions

1. In a food processor or blender, process parsley, basil, garlic, anchovies, oil, and lemon juice to a puree.

2. By hand, stir in tuna. Season to taste with pepper. Use immediately or cool to room temperature and refrigerate or freeze (see Timesaver Tip).

3. To serve: Cook 8 ounces thin tubular pasta, such as thin spaghetti, following package directions. Drain. Toss pasta with 2 tablespoons olive oil, then with sauce. Top with sliced black olives, slivered dried tomatoes in oil (pumate), or freshly grated Parmesan cheese.

Makes 1-¼ cups.

* Timesaver Tip: Sauce can be made up to 1 day ahead, covered and refrigerated, or it can be frozen. To freeze, spoon into a freezer container, cover, label, and freeze at 0 degrees F up to 3 months. To serve, defrost sauce 8 to 12 minutes in microwave oven on Defrost setting, stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in saucepan or in microwave oven on 50% power, 1 to 3 minutes. Sauce should be at room temperature or barely warm when tossed with pasta.

Note: When basil is unavailable, use 2-½ cups packed parsley sprigs and 1-½ to 2 tablespoons dried basil.

Recipe By : the California Culinary Academy From: The Cuisines Of Mexico By Diana K File

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