Name: Tonnato Sauce with Arugula
Cook time: 10 min
Total time: 30 min
Yield: Makes 4 to 6 servings
Ingredients: 1 (6-to 8-ounces) can light tuna packed in olive oil (preferably Italian); 1/2 cup mayonnaise; 1/4 cup extra-virgin olive oil; 1/4 cup drained capers, divided; 4 flat anchovy fillets; 3 tablespoons fresh lemon juice; 2 tablespoons water; 5 ounces baby arugula (12 cups); Accompaniment: 1 pound thin linguine, cooked and drained, reserving 1 cup cooking water

Recipe information

Total Time
30 min
Yield
Makes 4 to 6 servings

Ingredients

1 (6-to 8-ounces) can light tuna packed in olive oil (preferably Italian)

1/2 cup mayonnaise

1/4 cup extra-virgin olive oil

1/4 cup drained capers, divided

4 flat anchovy fillets

3 tablespoons fresh lemon juice

2 tablespoons water

5 ounces baby arugula (12 cups)

Accompaniment: 1 pound thin linguine, cooked and drained, reserving 1 cup cooking water

Preparation

Step 1
Purée tuna with oil from can, mayonnaise, olive oil, 3 tablespoon capers, anchovies, lemon juice, and water in a blender until smooth. Season with salt and pepper.
Step 2
Coarsely chop remaining tablespoon capers. Toss hot linguine with sauce, arugula, and capers. Thin with some of cooking water.

TagsPasta Italian European Tuna Fish Seafood Arugula Leafy Greens Vegetable Main Dinner Nut Free Quick Easy Weeknight Meals 30 Minutes or Less Blender Gourmet

Recipe notes

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