SPAGHETTINI TONNATO (for four)
one 6 to 8 ounce can light tuna packed in olive oil (preferably Italian)
½ cup mayonnaise
¼ cup extra-virgin olive oil
¼ cup drained capers, divided
4 flat anchovy fillets
3 tablespoons fresh lemon juice
2 tablespoons water
5 ounces arugula (12 cups)
1 pound spaghettini, cooked and drained, reserving 1 cup pasta cooking water
1. Puree the tuna with oil from the can, mayonnaise, olive oil, 3 tablespoons capers, anchovies, lemon juice, and water in a blender until smooth. Season with salt and pepper.
2. Coarsely chop remaining tablespoon capers. Toss hot spaghettini with sauce, arugula and capers. Thin with some of the cooking water.
from Gourmet Magazine, August, 2009