From: Executive chef Julio Genao, Casa Nonna, New York City. Yield: 1 serving. 4 oz. spaghettini, cooked 2 oz. pesto ¼ oz. parsley, chopped Tuna Pesto: 16 oz. tuna, poached in olive oil 6 oz. extra virgin olive oil 3 oz. shallots, diced 3 garlic cloves ½ cup capers 1 cup green olives pinch of cayenne In a food processor, add capers, olives and garlic; pulse to coarsely chop. Add olive oil and tuna; pulse to make a coarse puree. Toss pasta with tuna pesto. ...

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