* Exported from MasterCook * Salsa Verde with Tuna Recipe By : the California Culinary Academy Serving Size : 4 Preparation Time :0:10 Categories : Basics & Essentials Make-Ahead Dishes Pasta & Pasta Sauces Sauces & Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup parsley sprigs -- packed 1 1/2 cups basil leaves -- packed 2 large garlic cloves 1 2 oz. can flat anchovy fillets -- drained 1/4 cup olive oil 2 teaspoons lemon juice 6 1/2 ounces water-packed tuna -- drained freshly ground pepper to taste 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. - - - - - - - - - - - - - - - - - - NOTES : This sauce is good with a thin pasta such as thin spaghetti; see step 3 for instructions on cooking the pasta. Nutr. Assoc. : 0 0 0 21 0 0 1535 0