|Spaghetti twists||32 Ounce (Two 16 Ounce Packages)|
|Roasted sweet red peppers||7 Ounce (1 Jar)|
|Radishes||6 Ounce, thinly sliced (1 Bag)|
|Crushed red pepper||1 Teaspoon|
|Canned tuna in oil||13 Ounce (Two Cans 6 1/2 Ounce)|
|Canned anchovy fillets||4 Ounce, drained (Two 2 Ounce Cans)|
|Mayonnaise||2 Cup (32 tbs)|
|Lemon juice||3 Tablespoon|
|Milk||1 1⁄4 Cup (20 tbs)|
1. In saucepot, prepare spaghetti twists as label directs; drain. Return spaghetti to saucepot.
2. Cut roasted red peppers into thin strips. Add roasted peppers, sliced radishes, and crushed red pepper to spaghetti twists in saucepot.
3. Prepare sauce: In blender at medium speed or in food processor with knife blade attached, blend tuna with its oil, anchovy fillets, mayonnaise, lemon juice, and 1/2 cup milk until smooth. Pour tuna mixture over pasta mixture in saucepot; add remaining 3/4 cup milk; with rubber spatula, toss gently to coat pasta mixture with sauce. Cover and refrigerate.