Linguine with Tuna, Capers, and Olives

By MKMILLION

Ingredients

• 1 can tuna, canned in olive oil, drained
• 1/2 cup extra virgin olive oil
• 3 tablespoons lemon juice
• 2 tablespoons italian parsley, chopped
• 1/4 pound mixed olives (green and black), coarsely chopped
• 3 tablespoons capers, drained
• 1 clove garlic, finely chopped
• 5 anchovy fillets, cut into tiny pieces
• fresh ground pepper, to taste
• 1 pound linguine, cooked and drained
• salt, to taste

Preparation

Step 1

1. In a serving bowl combine flaked tuna and remaing ingredients (except linguine) . Set aside.
2. Cook linguine as directed to al dente. Drain and rinse rapidly. Add to serving bowl and toss.
3. Serve immediately or at room temperature.