INGREDIENTS

INSTRUCTIONS

In a food processor or blender, process parsley, basil, garlic,
anchovies, oil, and lemon juice to a puree. By hand, stir in tuna.
Season to taste with pepper. Use immediately or cool to room
temperature and refrigerate or freeze (see Timesaver Tip). 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 248
Calories From Fat: 142
Total Fat: 16.1g
Cholesterol: 19.3mg
Sodium: 202.9mg
Potassium: 908mg
Carbohydrates: 14.1g
Fiber: 10.7g
Sugar: <1g
Protein: 17.6g