Salsa Verde with Tuna

Posted by csally on April 25, 1998 at 15:24:17:

Salsa Verde with Tuna
From: Hazel Slone

* Exported from MasterCook *

Salsa Verde with Tuna
Recipe By : the California Culinary Academy

1 cup parsley sprigs -- packed
1 1/2 cups basil leaves -- packed
2 large garlic cloves
1 2 oz. can flat anchovy fillets -- drained
1/4 cup olive oil
2 teaspoons lemon juice
6 1/2 ounces water-packed tuna -- drained
freshly ground pepper to taste

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

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

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.

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