Print
Email
Add a photoServings: 4
Ingredients
- 13 ounce White tuna in spring water
- 1/2 c. Light mayonnaise
- 2 Tbsp. Capers liquid removed and rinsed
- 2 Tbsp. Lemon juice
- 2 Tbsp. Coarsely minced Italian parsley
- 2 Tbsp. Coarsely minced fresh chives
- Â Â Black pepper, freshly grnd
- Â Â Warm cooked pasta
Directions
- 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 till smooth.
- Toss the sauce with cooked pasta as soon as the pasta is liquid removed.
- 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 cool roasted veal. Serve with thin-to-medium strands or possibly ribbons.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 4 servings | |
| Calories 343 | |
| Calories from Fat 247 | 72% |
| Total Fat 27.81g | 35% |
| Saturated Fat 4.39g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 310mg | 13% |
| Potassium 265mg | 8% |
| Total Carbs 1.24g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.37g | 0% |
| Protein 21.73g | 35% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
