Spaghetti / Creamy Tuna
by Irene Vlach
Ingredients
- 1/2 cup creme, room temp.
- 2 Tbsp citron, jus
- 1 tsp citron, zeste
- 1 petite ail, gousse, ecrasee
- 1 can 6 1/2 thon, weel drained
- 2 Tbsp persil, chopped
- 2 tsp capres
Instructions
Combine the cream, lemon juice, lemon zest and garlic in the bowl of a food processor. Process just to blend and thicken cream slightly. Do not overprocess. Fold tuna, parsley and capers into cream. Toss hot pasta with the sauce. Enough for 12 ounces.