Josephine's Tuna Pasta Salad
Source of Recipe
From Rao's restaruant, Frank Pellegrino
List of Ingredients
1 pound rotelle or elbow pasta, cooked and cooled
3 cans tuna fish, packed in olive oil, undrained
1 cup chopped red onion
2 tablespoon capers
1 1/2 cups pitted and chopped black olives
2 ripe tomatoes, seeded and diced 1/2 cup extra virgin olive oil
Juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon pepper
Recipe
Put the cooked pasta in a large mixing bowl. Add the tuna with its oil, the onion, capers, olives, tomatoes, olive oil, lemon Juice, and salt and pepper and toss to combine. Serve.
Serves 4 to 6
|
|
member logon
