*  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