| Recipe Title: Tuna Sauce For Pasta Contributed by: herbie43
Note from the Diva
| This is a perfect sauce for vegetarians or pasta |
List of Ingredients
3/4 cup extra virgin olive oil
1 tsp minced garlic
1 6 1/2 ounce can tuna packed in oil
1 egg yolk
4 to 6 anchovy fillets, rinsed
3 tbs fresh lemon juice
1/3 cup heavy cream
1/4 cup homemade or store bought chicken stock
3 tbs drained and chopped capers
1/3 cup minced fresh flat leaf parsley
salt and pepper, preferable white if possible |
Preparation
In a blender or food processor, combine the olive oil, garlic, tuna, egg yolk, anchovies, and lemon juice and process briefly to puree. Transfer mixture to a small mixing bowl and stir in the cream and stock gradually until the sauce is thick enough to coat the back of a spoon. Stir in the capers and parsley, taste and season with salt and pepper if you think it needs it.
The sauce can be used either cold or warm and is enough sauce for 1 1/2 pounds of pasta.
If you do not want to use a raw egg yolk you can use a hard boil egg yolk.
Cook pasta according to package directions and then add the sauce and mix until the pasta is coated. | Cookbook Category
Fish & Seafood
Pasta
Sauces-Savory
General Cooking/Prep Method
Just Mix and Serve
Extra Features of Recipe
Difficulty Level-Quick & Easy
Quick Recipe (30 min. or less)
Vegetarian/Vegan
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Appetizers