Tuna Pasta Salad With Warm Black Olive Vinaigrette
"Whenever a salad calls for tuna, I prefer to use a can of Italian olive oil-packed tuna. It has a more robust flavor and makes the tuna a little less ordinary."
photo by Annacia
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 12 ounces whole wheat penne
- 1⁄2 cup extra virgin olive oil
- 2 garlic cloves, finely chopped
- 1 tablespoon capers, rinsed, drained, and chopped
- 1⁄2 cup kalamata olive, pitted and roughly chopped
- 1⁄2 cup fresh flat-leaf parsley, chopped
- 2 tablespoons fresh lemon juice
- 1⁄4 teaspoon black pepper
- 2 (6 ounce) cans tuna, drained
directions
- Cook the pasta according to the package directions.
- Meanwhile, heat 3 T. of the oil in a large skillet over medium-low heat. Add the garlic and cook until softened, about 2 minutes. Add the capers and olives and cook for 3 minutes. Stir in the parsley and cook until wilted, about 1 minute. Remove from heat.
- Add the lemon juice, pepper, and the remaining oil.
- Drain the pasta, rinse under cold water, and top with the tuna and olive vinaigrette.
- Serve immediately .
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Reviews
-
Truly delicious. I didn't have whole wheat penne but I did have e whole multi-grain spaghetini so used that. The flavors just come alive and make you feel like your on the Italian Rivera. Very good grade extra virgin oil and fresh lemon juice are imperative here and the salty mildly pungent capers and Kalamatas is wonderful. I would recommend that you cook use coarse fresh ground pepper and cook it in the oil along with the other items. Strong simple flavors can make a wonderful when paired as these were. -
This was a quick and easy recipe to make. I have never used whole wheat pasta before, and think I prefer the taste and texture of regular pasta better. I really liked the vinaigrette. I enjoyed the flavor of the lemon juice and black olives in this salad. I think next time I will use regular penne pasta and increase the amount of black olives. Made for ZWT4.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
