ASK's Tuna Anchovy Pasta

This is a tasty number, a specialty from Ali-Sevket from our DC days, minus the splattering grease!  Michelle does an excellent interpretation of it each time.

linguine or spaghetti

canned tuna (oil)

tin of anchovies

garlic

tomato paste

EVOO

maldon sea salt

dried pepperoncini

lemon

parsley

1. saute the garlic & pepperoncini in EVOO, add anchovies until they melt, followed quickly by the tuna
2. as above cooks, add squeeze of tomato paste
3. add very generous handful of chopped parsley at end
4. do not add any pasta water to loosen up--beauty of dish is the dryness (specifically the concentrated taste of the oily tuna) which can be loosened up once on your plate with more EVOO and squeeze of lemon
5. season with salt, if you like

An Exceptional Wasabi Mayonnaise

Straight from the scribbles of Defune's senior sushi chef, a wasabi mayo that really got my attention.  Will be tempted to do with home-made mayo rather than the commercial.  No idea what the exact portions are so need to experiment:

Good quality commercial mayo (Maille)

Josen Shiromiso (lighter type miso)

Vinegar (either rice or black)

Lemon juice

Wasabi paste

Fresh horseradish

1. Mix together
2. Not much miso required
3. Add lemon & vinegar last to loosen up to desired consistency