Mash the tuna, then mix in the green onion, garlic and bread crumbs
Add the lemon peel, Parmesan cheese and salt and pepper to taste
Mix in just enough milk to bind the mixture
Make triangles according to instructions for making filled pasta in the Making Pasta chapter
You can assemble triangles as directed using the Popeil Ravioli Cutter for smaller shapes to make about 60 triangles or by hand method to make larger shapes
Beat the remaining egg
Be sure to brush bottom layer of dough with egg before placing stuffing on it and then covering with the top layer of dough
Pinch the edges of the dough together to seal
Cook the triangles until al dente
Do this in batches if necessary, then drain the pasta
Serve the triangles in White Wine Sauce (see previous page) or the Marinara or Alfredo Sauce from the Sauces Chapter
