Ingredients

• 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

Instructions

1. 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.
2. Coarsely chop remaining tablespoon capers. Toss hot linguine with sauce, arugula, and capers. Thin with some of cooking water.