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"Last night I ended up alone with the kids, and I took the opportunity to make something for myself for dinner that I knew my husband wouldn&amp;#039;t want. (If only I had had more warning! I would&amp;#039;ve run out for some Hazel Dell mushrooms.) This was an easy, uncooked sauce for a hot summer evening, made with ingredients I found mostly in my pantry (the lemon came from the fridge).  I had purchased light chunk tuna in water for several reasons: light tuna is lower in mercury than the white stuff, I have heard; it was $1 a can; and I prefer the taste of the olive oils I have in the pantry to what comes with oil-packed tuna. This was a compromise of flavor and texture (most\u2014maybe all\u2014food professionals recommend the oil-packed stuff), but I was pleasantly surprised by what I found in that little can.  While the pasta water came to a boil and the pasta cooked, I put some things in a bowl: 2 artichoke hearts from a can, quartered, 1 well-drained small can water-packed light tuna, a heavy drizzle of my favorite olive oil, the juice of \u00BD lemon, salt, pepper and some lemon zest. Tossed that all together with the cooked pasta and dinner was done.  Below, a few more no-cook pasta sauces:  Bow-Tie Salad with Tuna  Cold Peanut Noodle Salad  Farfalle with Pesto, Goat Cheese and Grape Tomatoes  Linguine with No-Cook Tomato Sauce  What&amp;#039;s your no-cook pasta sauce recipe? \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a44438/pasta-tuna-lemon-artichokes-4557/>