Recipes

Tuna and Parsley Pesto Sauce
  • Ingredients
  • 1/2 cup Parsley Pesto Sauce (page 30)
  • 2 (6-1/2 ounce) cans imported Italian tuna
  • packed in olive oil
  • 1 pound dry or 1 load of fresh pasta
  • 1/2 cup black olives, chopped
  • freshly grated Parmesan cheese
Directions
  1. Place pesto in a large serving bowl and add drained tuna. Meanwhile, cook the pasta until al dente, or firm to the bite
  2. With a ladle, carefully remove 1/4 cup of the pasta cooking liquid; add to pesto
  3. Drain pasta
  4. Add immediately to pesto and tuna
  5. Stir to coat
  6. Stir in the olives and serve
  7. Pass with freshly grated Parmesan cheese
  8. Serves 4 to 6.


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