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Epicurious
Gourmet

Tonnato Sauce with Arugula

By Andrea Albin

4.2

(13)

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

  1. 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.

TagsPastaItalianEuropeanTunaFishSeafoodArugulaLeafy GreensVegetableMainDinnerNut FreeQuickEasyWeeknight Meals30 Minutes or LessBlenderGourmet
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