Spaghetti Tonnato


Serves: 4
Total Calories: 698

Ingredients

1 pound spaghetti
1/4 cup mayonnaise
1/3 cup extra-virgin olive oil
1 lemon, juiced
2 teaspoons chopped garlic, preferably fresh
2 (6-ounce) cans tuna in olive oil, undrained
2 tablespoons drained capers
salt and ground black pepper to taste
1 cup chopped Italian (flat-leaf) parsley

Directions:

Bring a large pot of salted water to a boil. Add the spaghetti, stirring a few times to ensure that it does not stick to itself. Boil vigorously for the time recommended on the package or until tender. Drain.

Meanwhile, mix the mayonnaise, olive oil, lemon juice, garlic, tuna, capers, salt, and pepper in a serving bowl. Toss the cooked pasta with the sauce and the parsley before serving.


From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 698
Calories from Fat: 271

This Spaghetti Tonnato recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.


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