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. ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.