Prep 15 mins
Cook 15 mins
This salad tastes great, and is even better the next day! Just give it about an hour to come to room temperature.
- 6 tablespoons olive oil
- 1⁄2 cup pine nuts
- 2 cloves garlic, minced
- 1 large tomatoes, peeled,seeded,and coarsely chopped
- 1 (6 1/2 ounce) can tuna in water, drained
- 1 (5 ounce) jar roasted red peppers or 1 (5 ounce) jar pimientos, cut into strips (about 1/2 cup)
- 1⁄2 cup pitted black olives, coarsely chopped
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 lb regular fettuccine or 1 lb spinach fettuccine or 1 lb linguine
- 2 tablespoons minced parsley
- Heat the oil in a heavy 6-inch skillet over moderate heat for 1 minute.
- Add the pine nuts and cook until lightly browned-about 2 minutes.
- Stir in the tomato.
- Transfer the mixture to a large bowl.
- Stir in the tuna, red peppers, olives, vinegar, salt, and pepper.
- (At this point, the sauce can be covered and allowed to stand at room temperature for up to 2 hours).
- Cook the pasta according to package directions until al dente.
- Drain in a colander, then add the pasta to the tuna sauce and mix well.
- Sprinkle with the parsley.
- Serve at room temperature.
- You may serve this with sesame bread sticks and steamed asparagus.
- Serves 6.
This was very good. We loved it. Its a different way to use tuna. Wonderful recipe and will be making it again. Thank you.
This was a great tuna salad, i really liked the addition of pine nuts, an unusual change from the norm.
The sauce smelled so wonderful while it was simmering that I ate this dish while it was hot! This is really, really good (and yes, it makes an awesome hot pasta dish, too!) I started with a nice can of tuna from the natural foods co-op and used about half of the linguine called for. To save time (since I was supposed to be helping the fiance plant the garden...!) I used a can of Muir Glen organic tomatoes with Italian seasoning (I don't usually buy seasoned tomatoes; I don't know why I bought these but they were good - I think they had lots of basil.) I used a small jar of pimientos and a small can of sliced black olives; everything else was according to plan. It's fast and really delicious, perfectly seasoned. But I'll have to try it cold sometime! LOL! I'm also thinking about combining black and green olives in this dish, too, as well as trying it with spinach fettucine - I'll bet that would be a really attractive dish. Thanks, Sharon123; this was wonderful!