Name: Salsa Verde with Tuna
Ingredients: 1 c Parsley sprigs -- packed; 1 1/2 c Basil leaves -- packed; 2 lg Garlic cloves; 1 2 oz. can; Drained; 1/4 c Olive oil; 2 ts Lemon juice; 6 1/2 oz Water-packed tuna --; Drained; Freshly ground pepper to; Taste; Flat anchovy fillets --

The desired result of church discipline is always repentance and the restoration of the offender. Our private and public disciplinary measures should always be undertaken in a spirit of love, gentleness, and humility as we seek to bring about this positive end (Galatians 6:1-2). When restoration does not occur and expulsion becomes necessary, we are glad to see the purity of Christ and the church upheld, but we should be grieved, individually and corporately, that someone we loved as an apparent brother or sister in Christ is now understood to be an unbeliever (Jim Elliff and Daryl Wingerd).

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CATEGORY	CUISINE	TAG	YIELD
	California		4	Servings

INGREDIENTS

1	c	Parsley sprigs — packed
1 1/2	c	Basil leaves — packed
2	lg	Garlic cloves
1		2 oz. can
		Drained
1/4	c	Olive oil
2	ts	Lemon juice
6 1/2	oz	Water-packed tuna —
		Drained
		Freshly ground pepper to
		Taste
		Flat anchovy fillets —

INSTRUCTIONS

1. In a food processor or blender, process parsley, basil, garlic,
anchovies, oil, and lemon juice to a puree.
2. By hand, stir in tuna. Season to taste with pepper. Use immediately or
cool to room temperature and refrigerate or freeze (see Timesaver Tip).
3. To serve: Cook 8 ounces thin tubular pasta, such as thin spaghetti,
following package directions. Drain. Toss pasta with 2 tablespoons olive
oil, then with sauce. Top with sliced black olives, slivered dried tomatoes
in oil (pumate), or freshly grated Parmesan cheese.
Makes 1-1/4 cups.
* Timesaver Tip: Sauce can be made up to 1 day ahead, covered and
refrigerated, or it can be frozen. To freeze, spoon into a freezer
container, cover, label, and freeze at 0 degrees F up to 3 months. To
serve, defrost sauce 8 to 12 minutes in microwave oven on Defrost setting,
stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm
sauce in saucepan or in microwave oven on 50% power, 1 to 3 minutes. Sauce
should be at room temperature or barely warm when tossed with pasta.
Note: When basil is unavailable, use 2-1/2 cups packed parsley sprigs and
1-1/2 to 2 tablespoons dried basil.
Recipe By     : the California Culinary Academy
From: The Cuisines Of Mexico By Diana K
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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