RCI-ND.002.0151.001
Tonnata
I obtained this recipe from an estate sale when I purchased the family collection from the Monsey Estate in Crandall, Texas in 1991.
Prep40 min
Cook35 min
Total75 min
Servings4
Difficultyintermediate
Ingredients
- albacore tuna in spring water13 ounces
- ½ cup
- capers drained and rinsed2 tablespoons
- 2 tablespoons
- coarsely chopped [Italian parsley2 tablespoons
- coarsely chopped fresh chives2 tablespoons
- 1 teaspoon
- 1 unit
Method
1
Drain the albacore tuna in spring water thoroughly, pressing gently to remove excess liquid.
2
Combine the drained tuna, mayonnaise, capers, and lemon juice in a medium bowl, breaking up the tuna into bite-sized pieces.
3
Stir in the Italian parsley and fresh chives until evenly distributed throughout the sauce.
4
Season the tuna mixture with freshly ground black pepper and taste, adjusting seasoning as needed.
5
Toss the hot cooked pasta with the tonnata sauce until all pasta is well coated, serving immediately.