Farfalle with Tuna and Olives
Typical Mediterranean flavors complement this simple tuna and pasta dish perfectly, creating a superb taste sensation.
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper, to taste
1 lemon, juiced (or 3 to 4 tablespoons)
1 teaspoon fresh grated lemon peel
2 cups diced fresh Compari tomatoes*
1 (7.5-ounce) can premium gourmet albacore tuna**, drained
1 medium red, white or sweet onion, chopped
1/3 cup pitted kalamata or other Mediterranean olives, coarsely chopped or sliced
1/2 cup chopped fresh basil leaves
12 ounces farfalle pasta (bow tie)
Freshly grated Parmesan cheese for sprinkling
- Combine all ingredients, except pasta and Parmesan cheese, in a very large serving bowl. Let stand for at least 10 to 15 minutes to allow flavors to marry.
- Meanwhile, cook pasta according to package directions, preferably al dente (firm to the bite). Drain, but do not rinse.
- Immediately add the hot pasta to the tuna/tomato mixture, and toss to combine.
- Serve immediately, passing the Parmesan cheese to sprinkle over individual servings.
Makes 6 servings.
*I recommend using Compari tomatoes, available at most supermarkets. These tomatoes taste like they came straight from a summer garden year-round.
**I recommend using Oregon's Choice Gourmet Tuna.
Nutritional Information Per Serving (1/6 of recipe): 447.41; Calories From Fat 190.26; Total Fat 21.45g; Saturated Fat 2.83g; Cholesterol 13.86mg; Sodium 424.78mg; Potassium 336.95mg; Total Carbohydrates 48.07g; Fiber 2.37g; Sugar 2.21g; Protein 15.73g.