2 Reviews

Every easy and open to variation to suit any need.

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karensamuelson April 17, 2009

I used 1/2 a lemon, adding a little zest to the salad. I used 2 T. olive oil, and 1 tsp. dried basil. After mincing the garlic, I let it soak in the olive oil while the pasta cooked. I used about 1/2 tsp. salt, solid white albacore tuna packed in water (drained & flaked), liberal pepper and about 1/4 c. fresh Parmesan cheese (Parmigiano Reggiano). The flavor was light and refreshing: not too tuna, not too lemony, not too basil...and the penne adds a nice texture. Made for a great lunch. Thanks!

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vrvrvr December 31, 2003
Tuna with Penne pasta