This delicious pasta dish came from the August, 2009 issue of Gourmet .
I did a little tweaking of the recipe, so I'll share mine. (There's would be way too salty and runny for me)
6-8 oz of Italian tuna packed in olive oil
1/2 c. mayonnaise
1/4 c. extra virgin olive oil
4 flat anchovy fillets
3 T. fresh lemon juice
1 1/2 T. of capers
2-3 c. baby arugula
8 oz (half a pound) of linguini, cooked and drained
In a food processor, puree tuna in oil, mayo, capers, anchovies, olive oil, and lemon juice until smooth. Season with salt and pepper to taste. Cook and drain pasta. Toss with sauce and arugula. Top with grated cheese if desired. A new favorite!