Saturday, August 9, 2008

Warm Tuna and Pasta Salad

Canned tuna is versatile, and adapts to many different styles of cooking. Serve this easy tuna dish with a mixed green salad for an interesting contrast. Recipe serves 4.


8 ounces (250 g) pasta shells
2 teaspoons oil
6 ounce (180 g) can tuna chunks in brine, well drained
6 1/2 ounces (200 g) green beans, cooked
1/2 red pepper, cut into thin strips
8 black olives
Black pepper, freshly ground, to taste
2 hard-boiled eggs, quartered


1. Bring a large pot of water to the boil, add half the oil and the pasta shells. Cook until the pasta is al dente. Drain the cooked pasta. Place in a serving dish, and toss with the rest of the oil.
2. Mix in the tuna, beans, pepper and olives, and season with black pepper.
3. Arrange the eggs on top of the salad. Serve while the pasta is still warm.

Variation: Substitute well-drained salmon for the tuna.

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