Pasta Tonnato Salad

No story here...just my riff on tuna and macaroni salad.  The tuna becomes part of the dressing.


Makes a Huge bowl and serves many


For the tonnato sauce:
2  x  4.5 cans tuna in olive oil
3/4 cup mayo
Juice of 1/2 lemon
2 Tbl capers in brine
2 tsp of the caper brine
1 Tbl anchovy paste


Place all of the ingredients (including the oil from the tuna) in a food processor or blender and process until smooth.  Refrigerate.


For the salad:


16 ounces dry pasta shells
Juice of a whole lemon
1 large (about 4 cups) diced unpeeled English cucumber (small dice)
1  15 ounce can chick peas, rinsed and drained
1/2 cup chopped flat leaf parsley
3/4 cup finely diced red onion
The tonnato sauce




Cook the pasta per package directions.  Quickly rinse in cool water and drain.  Place the pasta in a large mixing bowl and stir in the lemon juice.  let the pasta cool to room temperature.
Once the pasta has cooled add the cucumber, chick peas, red onion and parsley.  Stir in the tonnato sauce and refrigerate a few hours before serving.


NOTE:  If after refrigerating the salad seems a little dry (sometimes that happens!) just stir in a little more mayo or extra virgin olive oil to your taste.