Title: Salsa Verde with Tuna
Categories: None
Yield: 4 Servings

1 c Parsley sprigs -- packed
1 1/2 c Basil leaves -- packed
2 lg Garlic cloves
1 2 oz. can
Drained
1/4 c Olive oil
2 ts Lemon juice
6 1/2 oz Water-packed tuna --
Drained
Freshly ground pepper to
Taste
Flat anchovy fillets --

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 0 degrees F 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.

Recipe By : the California Culinary Academy

From: The Cuisines Of Mexico By Diana K

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip