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"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Tuna Pesto Recipe

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This recipe for Tuna Pesto is from The Tribal Table: Recipes from Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cans (6-1/2 or 7oz each) tuna in oil
Salad or olive oil
1 cup chopped parsley (1 small bunch)
1 clove garlic, crushed
5 oz Parmesan cheese, cut in chunks
1 tsp salt
1/8 tsp pepper
1-3 cups lemon juice
1 tbsp dried basil leaf
2 tsp caper
Hot, cooked noodles (author recommends wide egg noodles, cooked according to pkg directions-don't overcook).
Directions:
Directions:
Drain oil from tuna into measuring cup; add salad or olive oil to make 1/2 cup.
Combine with parsley, garlic, cheese, salt, pepper, lemon juice, basil and capers in food processor. Chop finely and turn in to skillet. Add tuna. Heat, then add hot, cooked noodles (recipe recommends wide egg noodles), mix well and serve at once.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
My grandmother used to make a similar version with spaghetti noodles-as a kid I thought this was "icky" and wanted "regular" spaghetti sauce!

 

 

 

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