Salsa Verde With Tuna
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

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

Preparation:

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 1-1/4 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 0F 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 2-1/2 cups packed parsley sprigs and 1-1/2 to 2 tablespoons dried basil.