Salsa Tonnata

Photo: flickr user aquila460

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

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.

Toss the sauce with cooked pasta as soon as the pasta is drained.

This recipe serves 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.