From: Executive chef Julio Genao, Casa Nonna, New York City. Yield: 1 serving.
4 oz. spaghettini, cooked
2 oz. pesto
¼ oz. parsley, chopped
Tuna Pesto:
16 oz. tuna, poached in olive oil
6 oz. extra virgin olive oil
3 oz. shallots, diced
3 garlic cloves
½ cup capers
1 cup green olives
pinch of cayenne
In a food processor, add capers, olives and garlic; pulse to coarsely chop. Add olive oil and tuna; pulse to make a coarse puree.
Toss pasta with tuna pesto. If desired, top pasta with a few chunks of prepared tuna.
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