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Mediterranean tuna toss




Source of Recipe


First published in Chatelaine's 11/2001 issue


List of Ingredients




1/2 pkg (450 g) short pasta, such as penne or fusilli
1 small red onion
1 pepper, yellow or green
1/4 cup (50 mL) pitted black olives or 1-1/2 tbsp (22 mL) capers
2 regular tomatoes or 4 plum tomatoes
1 tsp (5 mL) olive oil
1/4 tsp (1 mL) salt
generous pinches of dried leaf oregano and cayenne pepper
170 g can solid white tuna, packed in water or oil, drained

Recipe



1. Bring a large saucepan of salted water to a boil. Add pasta and cook according to package directions until al dente, from 10 to 12 minutes.

2. Meanwhile, cut onion in half lengthwise. Then place cut-side down and slice each half into thin strips. Seed and core pepper, then cut into bite-size pieces. Cut olives into halves or quarters. Core and coarsely chop tomatoes.

3. Heat oil in a large wide saucepan set over medium heat. Add onion and pepper. Stir-fry just until they start to soften, from 4 to 6 minutes. Stir in olives, tomatoes, including their juice and seeds, salt, oregano and cayenne. Bring to a boil, stirring often. Gently stir in tuna. Drain cooked pasta and add to sauce, stirring just until pasta is evenly coated and tuna is heated through, about 2 minutes. Serve immediately with a loaf of crusty bread and a green salad.