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.
