Salsa Tonnata
By: Anonymous
Published: Saturday, February 13, 2010 - 12:25pm

Ingredients




13 ounces White tuna in spring water
cup Light mayonnaise
2 tablespoons Capers drained and rinsed
2 tablespoons Lemon juice
2 tablespoons Coarsely chopped Italian parsley
2 tablespoons Coarsely chopped fresh chives
Black pepper, freshly ground
Hot cooked pasta

Preparation

1 Put all the ingredients in a food processor fitted with the metal blade. Pulse the machine several times. Scrape down the sides of the bowl, then continue processing until smooth. 2 Toss the sauce with cooked pasta as soon as the pasta is drained. 3 This recipe serves 4. 4 Comments: This smooth, creamy puree of water-packed tuna and light mayonnaise, seasoned with capers, lemon juice, and herbs, recalls the classic Italian tonnata sauce often used to dress appetizers of cold roasted veal. Serve with thin-to-medium strands or ribbons.