Directions:

• Preheat oven to 350° F.
• Prepare pesto. Weigh prewashed spinach. In a food processor, add spinach, parmesan cheese, and garlic. Pulse until chopped. While the blender is running, add oil. Continue until all ingredients are combined and smooth.
• Store pesto in the refrigerator if not using immediately to prepare pasta.
• Prepare pasta: Place 4-inch-deep full-size perforated pan inside 4-inch-deep solid, full size steamtable pan. Place 3 lbs 2 oz of pasta per pan. Cover completely with water. Steam until pasta is al dente-fully cooked, but firm. Do not overcook.
• Note: If cooking in very large batches, the kettle or tilt skillet may speed production.
• In a large bowl, add undrained tuna and using fresh gloves, crumble into small pieces. Add pasta and alfredo sauce and gently mix to combine.
• Spray 2-inch-deep steamtable pan with pan release. Pour tuna mixture into prepared pans. Using a small disher or tablespoon, drop scoops of spinach pesto over pasta. Using a spatula, swirl through pesto scoops to spread. Do not overmix.
• For ideal color and appeal, pesto should be swirled throughout pasta, not mixed entirely with sauce.
• Bake at 350° F for 10-12 minutes or until a minimum internal temperature of 165°F. To serve 1 1/4 c (9 oz), use a no. 8 disher to serve 2 scoops and a no. 16 disher to serve 1 scoop.