1 1/2 c. olive oil 2 (3 1/2 oz.) cans tuna packed in olive oil (preferable Italian)
5 tbsp. fresh lemon juice
3 egg yolks
8 anchovy fillets, rinsed patted dry 1/2 c. whipping cream
1/4 to 1/2 c. canned chicken broth, chilled
1/2 c. minced fresh parsley (preferably Italian)
Salt and fresh ground pepper
2 lbs. meat or cheese filled tortellini
2 tbsp. olive oil
1 red bell pepper, seed, sliced into rings

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 puree. Transfer to bowl.

Gradually whisk in cream. Whisk in enough broth 2 tablespoons at a time to form 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 remaining sauce into bowl and serve with pasta. Serves 16.