SPAGHETTI WITH PARSLEY ALMOND PESTO

Bring a large pot of salted water to boil. Add the spaghetti and cook until al dente. Open the cans of tuna and save the oil to make the pesto. Heat a saute pan or skillet on medium-high heat. Spread almonds in single layer and toast until golden-brown. Pulverize the almonds in a food processor. Empty the pulverized almonds from the processor into a bowl. Wash, pat parsley dry and place it in the food processor. Add the tuna oil, vinegar and garlic and blend until you have a smooth pesto sauce.

Transfer the pesto to a large bowl and stir in the pulverized almonds. When the spaghetti is done, drain and toss the pesto. Serve placing the smoked tuna on top.