- 1 (6-to 8-ounces) can light tuna packed in olive oil (preferably Italian)
- 1/2 cup mayonnaise
- 1/4 cup extra-virgin olive oil
- 1/4 cup drained capers, divided
- 4 flat anchovy fillets
- 3 tablespoons fresh lemon juice
- 2 tablespoons water
- 5 ounces baby arugula (12 cups)
- Accompaniment: 1 pound thin linguine, cooked and drained, reserving 1 cup cooking water
- Purée tuna with oil from can, mayonnaise, olive oil, 3 tablespoon capers, anchovies, lemon juice, and water in a blender until smooth. Season with salt and pepper.
- Coarsely chop remaining tablespoon capers. Toss hot linguine with sauce, arugula, and capers. Thin with some of cooking water.