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Pasta and Tuna Salad

From The Magazine of La Cucina Italiana, July/August 2003

  • 1 pound pennette pasta (if unavailable, substitute any small, sturdy pasta shape)
  • salt
  • 1 tablespoon extra-virgin olive oil, plus 3/4 cup
  • 2 6-ounce cans tuna packed in olive oil, divided
  • 2 tablespoons capers packed in salt, rinsed
  • 2 anchovy fillets
  • juice of 1 lemon
  • 5 hardboiled eggs, divided
  • freshly ground pepper
  • 4 ounces fresh mozzarella, cubed
  • 1 tablespoon fresh parsley, minced

Bring a large pot of water to boil. Add the pasta and salt, and cook until it's al dente. Drain the pasta, toss with 1 tablespoon of the olive oil, and spread it out on a baking sheet to cool. Meanwhile, make the tuna dressing: Place 3/4 of one of the cans of tuna into a food processor. Add the capers, anchovies, lemon juice and one of the hardboiled egg yolks (discard the white). With the motor running, add the remaining 1 cup of olive oil in a thin, steady stream. When all of the oil is incorporated, season with salt and pepper. Break the remaining tuna into chunks with a fork, and toss it in a mixing bowl with the mozzarella and parsley. In a separate bowl, toss the pasta with the tuna dressing, and add the mozzarella-tuna mixture. Slice the remaining hardboiled eggs into rounds, and arrange them on top of the pasta salad. Serves 4

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The Magazine of La Cucina Italiana