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Josephine's Tuna Pasta Salad




Source of Recipe


Frank Pellegrino "Rao's: Recipes From The Neighborhood."


Recipe Introduction


Serves 4 to 6

Josephine is my wife. We were both born and raised in East Harlem and we both went to grade school at Our Lady Queen of Angels on 113th Street. It is also the church where we were married. Josephine is a stickler for fresh ingredients and shops every day for what she's going to cook that night. I might also add that when she is not cooking, she is cleaning. I have the cleanest house in America.


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.