Recipes out of the Blond Box

This is a high-protein pasta sauce if I ever heard one. Essentially, it is tuna-mayonnaise.

1 can Italian tuna in oil or water
8 anchovy fillets (drained on paper towel)
¼ cup lemon juice
2 tablespoons brandy
¾ cup olive oil
a few capers

fresh parsley, chopped
Parmesan cheese

Place tuna, anchovies, lemon juice and brandy in blender; blend slightly, then, blending all the while, add olive oil in a thin stream. After oil is Incorporated, add a few capers. Blend until smooth. Pour sauce over hot pasta, then sprinkle with Parmesan cheese and some parsley.