Pasta Tonnato Salad

For the tonnato sauce

• 2 x 4.5 cans tuna in olive oil
• 3/4 cups homemade mayo or a great quality comercial one
• Juice of 1/2 a lemon
• 2 tablespoons capers in brine
• 2 teaspoons of the caper brine
• 1 tablespoon anchovy paste

1. 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 cups finely diced red onion
• The tonnato sauce

1. 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.
2. 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.
3. 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.