1 1/2 cups olive oil
Two 3 1/2-ounce cans tuna packed in olive oil (preferably Italian)
5 tablespoons fresh lemon juice
3 egg yolks *
8 anchovy fillets, rinsed, patted dry
1/2 cup whipping cream
1/4 to 1/2 cup canned chicken broth, chilled
1/2 cup minced fresh Italian [flat-leaf] parsley
Salt and freshly ground pepper
2 pounds meat- or cheese-filled tortellini
2 tablespoons olive oil
1 red bell pepper, seeded, sliced into rings

* If egg safety is a problem in your area, purée tuna, 2 tablespoons fresh lemon juice, and anchovies in food processor. Add this mixture to 1 1/2 cups good-
quality mayonnaise. Proceed as below, adding cream and broth.
Egg Safety Information

Combine 1 1/2 cups olive oil, tuna with oil, lemon juice, yolks and
anchovies in blender or processor (in 2 batches if necessary) and purée. Transfer to bowl. Gradually whisk in cream. Whisk in enough broth, 2 tablespoons at a time, to form a sauce of whipping cream consistency.
Stir in parsley. Season with salt and pepper.
Cook tortellini in large pot of rapidly boiling salted water until just tender
but still firm to bite, stirring occasionally to prevent sticking. Drain; transfer
to large serving bowl. Add 2 tablespoons olive oil and toss to coat. Add
enough sauce to coat pasta. Garnish with red pepper rings. Pour the remaining sauce into bowl and serve with pasta. Serves 16.
Condiments for this salad might include capers, sun-dried tomatoes,
Italian olives, and avocado.